Description

Acid casein is a milk protein powder obtained from skimmed cow’s milk through an acid precipitation process that leads to the separation of the casein fraction. The product is a uniform, free-flowing powder, free from undesirable residues, with slightly acidic pH and high microbiological purity.

The powder is characterized by high protein content in dry matter, low fat level, and absence of residual milk enzymes. Its functional properties – including gelling capacity, water-binding ability, and structure-forming potential – make it a versatile ingredient used across many segments of the food and technical industries.

Technical aspects

Acid casein is in the form of a fine, free-flowing powder with a light color and a neutral odor and taste. It is made from pasteurized and skimmed milk coagulated with hydrochloric acid. Once the curd is coagulated and formed, it is separated from the whey proteins and washed to purify the final product. The raw material is then concentrated, ground and dried.

The product has a high nutritional value due to its amino acid and protein content. It also has emulsifying and water-binding properties. Due to its thermostability, it is often used for the production of processed cheese.

Storage

The storage period is 12 months. Product should be stored in a clean, dry warehouse at a max. temperature of 25°C and relative humidity of max. 65%.

Acid Casein 90 mesh (75 kg)

585,00EUR/kg

Shipping fee not included.

Minimal order
75 kg
Stock
Available
Total:
Each:
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We offer a delivery option by prior arrangement. Contact the logistics department for an individual offer.

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Delivery

We ship orders across the EU to the address you provide. For individual offers or personal pickup from our warehouses, please contact our logistics team: +48 577 494 140

We also deliver samples, Foodcom Creatine/MSM, and other ready-to-use consumer products both within Poland and abroad.

Description

Acid casein is a milk protein powder obtained from skimmed cow’s milk through an acid precipitation process that leads to the separation of the casein fraction. The product is a uniform, free-flowing powder, free from undesirable residues, with slightly acidic pH and high microbiological purity.

The powder is characterized by high protein content in dry matter, low fat level, and absence of residual milk enzymes. Its functional properties – including gelling capacity, water-binding ability, and structure-forming potential – make it a versatile ingredient used across many segments of the food and technical industries.

Technical aspects

Acid casein is in the form of a fine, free-flowing powder with a light color and a neutral odor and taste. It is made from pasteurized and skimmed milk coagulated with hydrochloric acid. Once the curd is coagulated and formed, it is separated from the whey proteins and washed to purify the final product. The raw material is then concentrated, ground and dried.

The product has a high nutritional value due to its amino acid and protein content. It also has emulsifying and water-binding properties. Due to its thermostability, it is often used for the production of processed cheese.

Storage

The storage period is 12 months. Product should be stored in a clean, dry warehouse at a max. temperature of 25°C and relative humidity of max. 65%.

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