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Rennet casein
Qinghai caseinCasein in qinghai
2013-05-16
Rennet casein in milk is after degreasing, curd, precipitate the formation of the high quality of casein, with a white or pale yellow, the smell of frankincense and a durable, insoluble in water, hydration resistance, easy to absorb peculiar smell, is a kind of casein protein content is higher. Rennet casein can be divided into two kinds of, food grade and industrial grade; Food grade acid casein is mainly used in cheese and milk processing. Industrial-grade rennet casein has good dyeing adhesion, resistance to compression capability is strong, mainly used in industrial synthesis of casein plastics, such as electrical accessory instruments piano keys, buttons, needle woven clothing, orb with plastic ingredients, etc.
|
Refers to the name said |
standard |
|
Protein (dry basis) |
84.0% or higher |
| Casein (milk protein) |
95.0% or higher |
|
Fat fat |
2.0% or less |
|
Grey part |
7.5% or higher |
|
Water points |
12.0% or less |
|
Milk sugar |
1.0% or less |
|
Total number of bacteria |
N = 5, c = 2, m = 50000 cfu/g and m = 200000 cfu/g |
|
Coliform bacteria |
N = 5, c = 2, m = 10 cfu/g, m = 100 cfu/g |
|
Pathogenic bacteria |
May not be detected |
|
Pollutants in limited |
With reference to GB2762 rules |
|
Mycotoxin limited |
With reference to GB2761 rules |
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