Milk Protein Isolate obtained by coagulation of skimmed milk.
Labeled: Milk proteins or rennet caseins
0.2 %
lactose
90 %
protein
0.7 %
fat
8.8 %
minerals
10 %
moisture
Processed cheese Low temperature 80m | 90mesh
Processed cheese UHT process 80m | 90m | 30-60mesh
Processed cheese Pasteurization process 80m | 90mesh
Analogue & Imitation cheese
30-60m | 80m | 90m
Super casien 80mesh
High moisture 80mesh
Origin
France
1
Highest Quality Protein
Milk quality | Efficient process | Top standards
2
Top Properties
Lactose-Browning | Microbiology-Shelf life | Granulometry-Hydration
3
Quality Standards
ISO recognized | Supplier | GFSI coming soon