Acid Casein or Milk Protein Isolate is obtained from skimmed milk by acidification.
Labeled: Milk proteins or acid caseins
0.2 %
lactose
95 %
protein
0.7 %
fat
2.2 %
minerals
10 %
moisture
ACID CASEIN MESH SIZES
30-60M | 80M | 90M
QUALITY
- Multi applications
- Processed cheese : Low Lactose<0.2% | Tight microbiology properties
Origin
France
1
Highest Quality Acid Casein
Milk quality | Efficent process | Top standards
2
Top Properties
Clean flavor | Good granulometry | Consistent
3
Quality Standards
ISO recognized | Supplier | GFSI coming soon