Rennet Casein

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Rennet Casein
Posting date : Aug 15, 2007
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HS-CODE
04-
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Detailed Description
High quality milk protein product is produced by rennet precipitation of the casein from fresh pasteurised skimmed milk Available in a range of mesh sizes: 30 - 60m, 60 - 90m, as well as 90 - 110m 1) Protein (dry base): 90% min. 2) Fat: 2.0% max. 3) Moisture: 12% max. 4) Laclose: 1.0% max. 5) Ash: 8% max. 6) PH: 4.1 - 4.6; 6-7 7) Acid value: 80T max. 8) Total count: 30, 000cfu/g max. 9) Coliform: 40 / 100g max. 10) It can be used for paper making, dyestuff, bonding agent, and food additives Packing: 25kg/craft paper bag

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