Casein
Casein is an insoluble form of the main protein of milk. The proportion of protein in the dry matter is at least 90%
The use of casein in various branches of the food industry makes it possible to simplify and speed up the production process.
Casein is a full-fledged milk protein, so it makes it possible to obtain a balanced final product with a more fully expressed milk flavor profile.
Being made from natural skimmed milk, casein can be included in the composition of products that comply with the Technical Regulations for Dairy products.
Thus, the introduction of rennet casein into the formulation is the case when the cost is reduced and the quality of the finished product is improved.
Replaces dairy raw materials in the production of cheeses, processed cheeses and cheese products
Rennet casein–based products are a convenient and profitable alternative to hard rennet cheeses used in the production of pizza and baking, and the preparation of ready meals.
- Casein improves the consumer characteristics of the final product:
- uniform strong structure
- glossy smooth surface
- good slickability and spreadability
- has a neutral flavor profile
- replenishes milk protein deficiency
- combines well with milk fat substitutes, allows you to produce products with a recombined composition
- convenient and easy to use in production
- has a stable quality from batch to batch, unlike cheese and cottage cheese
Get more detailed information, documentation, samples, and also buy You can find the ingredients you are interested in by contacting the managers of BG Milk.
