ACID CASEINS
Acid caseins are obtained after :
- Acidifying the milk, which causes them to precipitate,
- Once the curd has been collected, we separate it via centrifugation,
- We then wash the curd prior to milling and drying it,
- This is how we obtain our acid caseins.
Acid caseins are primarily used for their functional qualities. They improve the texture and water retention, especially in processed cheese and cheese-analogue applications.
Acid caseins are used in cheese applications in protein-enriched products destined for nutrition markets.
Our acid caseins have valuable characteristics such as :
- Grain size : 90 mesh
- pH : 4.3 – 5.1
- Minerals : 2%
- Lactose < 0,02%
- Functional : has high thermal stability.
