Rennet Casein, 9000-71-9

Brief Overview 

Rennet casein is a protein obtained from the milk coagulation by using enzymes. It has micellar texture properties and is mainly used in the production of chess because of its good melting properties.

Manufacturing Process

The commercial rennet casein is made from skim milk by acid precipitation or coagulation by rennet. Through this process, fat and minerals must be removed by multistage washing in water as they could reduce the quality of the casein. Dried casein is then shipped and used mainly in cheese production.