CASEIN 9000-71-9

CASEIN CAS no.: 9000-71-9 General information of casein: Casein , group of proteins precipitated when milk is mildly acidified. Casein constitutes about 80% of the total proteins in cow’s milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water, extensively in alkali or strong acids. Use of casein: Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein , is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects. Quality standard: 1,EDIBLE CASEIN Index name Specification Protein(on dry basis) ≥93.00% Moisture ≤12.00% Tat ≤1.50% Ash ≤1.80 Acidity ≤35°T Lactose ≤1.00% Yeasts ＆ mould ≤50/g Coli bacterium ≤40/100g Total bacterium ≤30000/g Salmonella NO 2,INDUSTRIAL CASEIN GRADE A Index name Specification Protein(on dry basis) ≥92.00% Moisture ≤12.00% Fat ≤1.00% Ash ≤1.50% Acidity ≤60°T