| ≥1 piece |
Description of the rennet casein
Rennet casein is produced by the controlled precipitation of casein from pure, pasteurized skim milk through the action of rennet.
The casein curd is drained, washed and dried in order to get the following products:
Ground rennet casein (30-60 and 90 mesh)
Attrition rennet casein (100-110 mesh)
Product characteristics
Our range of rennet casein is characterised by:
A stable protein composition
A low-lactose content
A low-fat content
A good solubility after addition of melting salts
An adapted calibration
Functional properties
Good emulsifying properties
Optimization of texture properties
Stable color after cooking
Improvement of stretching properties
Good cutting