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Send EmailRennet Casein, Enzyme Coagulated Casein, Rennet Curd Casein, Milk Casein, Bovine Casein, Casein Phosphoprotein, 9000-71-9
RENNET CASEIN (MILK CASEIN)
PRODUCT IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Product Name | Rennet Casein |
| Chemical Name | Milk Casein (Enzyme Coagulated) |
| Synonyms (Turkish) | Rennet Kazein, Süt Kazeini, Peynir Mayası Kazeini, Enzim Kazein |
| Synonyms (English) | Rennet Casein, Enzyme Coagulated Casein, Rennet Curd Casein, Milk Casein, Bovine Casein, Casein Phosphoprotein |
| CAS Number | 9000-71-9 |
| EC Number (EINECS) | 232-555-1 |
| Appearance | Yellowish-white to cream-colored, free-flowing granules or powder |
| Odor | Characteristic, mild milky odor |
CHEMICAL STRUCTURE
Rennet Casein
Casein Micelle Structure
αs1-CN + αs2-CN + β-CN (CSN2) + κ-CN (Calcium Phosphate Bridges)
Structure: Purified milk protein obtained by coagulating high-quality pasteurized skim milk with rennet enzyme (chymosin); The enzyme cleaves κ-casein, causing casein micelles to aggregate and form a curd; Major protein fractions: αs1-casein, αs2-casein, β-casein, κ-casein; Contains all essential amino acids; High molecular weight phosphoprotein.
SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION
| Parameter | Information |
|---|---|
| Product Name | Rennet Casein |
| Chemical Name | Milk Casein (Enzyme Coagulated) |
| Synonyms (Turkish) | Rennet Kazein, Süt Kazeini, Peynir Mayası Kazeini, Enzim Kazein |
| Synonyms (English) | Rennet Casein, Enzyme Coagulated Casein, Rennet Curd Casein, Milk Casein, Bovine Casein, Casein Phosphoprotein |
| CAS Number | 9000-71-9 |
| EC Number (EINECS) | 232-555-1 |
| Chemical Class | Milk protein; Phosphoprotein; Calcium-binding protein |
| Source | Bovine milk (casein protein) |
| Physical State (20°C) | Solid (granules or free-flowing powder) |
| Odor | Characteristic, mild milky |
| Color | Yellowish-white to cream |
| Taste | Mild, slightly milky |
| Protein Origin | Bovine milk (αs1, αs2, β, κ-casein) |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value | Test Method / Note |
|---|---|---|
| Appearance | Yellowish-white to cream-colored, free-flowing granules or powder | Visual |
| Odor | Characteristic, mild milky | Olfactometric |
| Protein Content (N×6.38, dry basis) | ≥ 88.5% | Kjeldahl |
| Moisture | ≤ 12.0% | Gravimetric (105°C) |
| Fat | ≤ 1.5% | Soxhlet |
| Ash | ≤ 8.5% | Gravimetric (550°C) |
| Lactose | ≤ 1.0% | HPLC / Enzymatic |
| pH (10% Solution) | 6.8 – 7.5 | Potentiometric |
| Solubility in Water | Insoluble (dispersible) | General Method |
| Solubility in Alkaline | Soluble (as caseinate) | General Method |
| Solubility in Acid | Insoluble (precipitates at pH 4.6) | General Method |
| Isoelectric Point | pH ~4.6 | – |
| Gelation (with rennet) | Forms coagulum (curd) | – |
| Calcium Content | ~2.5 – 3.0% | – |
| Phosphorus Content | ~0.8 – 1.0% | – |
| Bulk Density | 0.5 – 0.7 g/cm³ | – |
| Particle Size | Granular (200-500 μm) or powder | Sieve / Laser Diffraction |
| Heavy Metals (as Pb) | ≤ 10 ppm | AAS / ICP |
| Lead (Pb) | ≤ 1 ppm | AAS / ICP |
| Arsenic (As) | ≤ 1 ppm | AAS / ICP |
| Salmonella | Absent | Microbiological |
| E. coli | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | Microbiological |
| Yeast & Mold | ≤ 100 CFU/g | Microbiological |
SECTION 3: PROTEIN FRACTION COMPOSITION
| Protein Fraction | Content (%) | Function |
|---|---|---|
| αs1-Casein | ~38 – 40 | Major protein; Calcium-binding; Emulsification |
| αs2-Casein | ~10 – 12 | Calcium-binding; Surface activity |
| β-Casein | ~35 – 40 | Surface-active; Emulsification; Water binding |
| κ-Casein | ~10 – 12 | Stabilizes micelles; Rennet substrate |
| Other Proteins | ~2 – 5 | Minor components; Enzymes |
SECTION 4: PRODUCTION PROCESS
| Step | Process | Description |
|---|---|---|
| 1 | Milk Skimming | Fresh, high-quality milk is skimmed to separate cream |
| 2 | Pasteurization | Skim milk is pasteurized (72°C for 15 seconds) |
| 3 | Coagulation | Rennet enzyme (chymosin) is added at 30-35°C; κ-casein is cleaved; Casein micelles aggregate to form a curd |
| 4 | Curd Cutting | The curd is cut to release whey |
| 5 | Whey Separation | Whey is drained; Curd is washed with water |
| 6 | Dewatering | Curd is dewatered (pressed or centrifuged) |
| 7 | Drying | Curd is dried (typically at 50-70°C) |
| 8 | Milling | Dried casein is milled to granules or powder |
| 9 | Packaging | Packaged in moisture-proof containers |
SECTION 5: FUNCTIONAL PROPERTIES AND MECHANISM OF ACTION
| Property | Description |
|---|---|
| Water Binding | Binds water effectively; Forms a gel structure when hydrated; Prevents syneresis; Improves texture and juiciness |
| Fat Binding | Binds fat in emulsions; Stabilizes oil-water systems; Essential for cheese and meat products |
| Emulsification | Stabilizes emulsions; Forms stable fat-protein complexes; Used in processed cheese, sausages, and creamers |
| Gel Formation | Forms coagulum with rennet; Creates a three-dimensional protein network; Essential for cheese texture |
| Film Former | Forms edible films and coatings; Used in food packaging and encapsulation |
| Slow Digestion | Forms a gel in the stomach (with acid); Amino acids are released slowly over 6-8 hours; Anti-catabolic effect (muscle preservation) |
| BCAA Rich | High content of leucine, isoleucine, valine; Supports muscle recovery and growth |
| Phosphopeptides | Contains natural bioactive peptides; Supports calcium and mineral absorption |
| Heat Stability | Stable at high temperatures; Suitable for cooked and baked products |
SECTION 6: AMINO ACID PROFILE (g/100g protein)
| Essential Amino Acid | Amount | Essential Amino Acid | Amount |
|---|---|---|---|
| Histidine | ~2.8 | Lysine | ~7.5 |
| Isoleucine | ~5.0 | Methionine | ~2.5 |
| Leucine | ~9.0 | Phenylalanine | ~4.5 |
| Threonine | ~4.5 | Valine | ~6.5 |
| Tryptophan | ~1.2 | – | – |
BCAA Content: High (Leucine ~9%, Isoleucine ~5%, Valine ~6.5%)
SECTION 7: MAIN APPLICATION AREAS
| Industry / Application | Function | Typical Use Rate (%) |
|---|---|---|
| Processed Cheese | Water/fat binding, emulsification, stretchability | 3 – 8% |
| Fermented Dairy (Yogurt, Ayran) | Viscosity enhancer, syneresis prevention | 1 – 3% |
| Meat Products (Sausages, Salami) | Emulsion stability, water retention, cooking loss reduction | 2 – 5% |
| Sports Nutrition | Slow-digesting protein, BCAA source, anti-catabolic | 10 – 100% (protein blend) |
| Cosmetics | Film former, skin elasticity, moisturizing | 0.5 – 2.0% |
| Industrial (Paper, Coatings, Adhesives) | Film forming, binding, adhesion | 1 – 5% |
| Clinical Nutrition | Medical nutrition, tube feeding | 5 – 20% |
| Confectionery | Binder, texture | 1 – 3% |
| Bakery | Water retention, texture | 1 – 3% |
SECTION 8: SAMPLE FORMULATIONS
8.1 Processed Cheese (Melting Cheese, Mozzarella Style)
| Component | Low Cost (Analog) | Standard Quality | Function |
|---|---|---|---|
| Fresh Curd / Aged Cheese Base | 40 – 50% | 60 – 70% | Base |
| Rennet Casein | 6 – 8% | 3 – 5% | Structure, stretch |
| Emulsifying Salt (E331, E452) | 2.5 – 3.0% | 2.0 – 2.5% | Emulsification |
| Vegetable Oil / Butter | 15 – 20% | 10 – 15% | Fat |
| Water / Whey Powder | Balance | Balance | Moisture |
| Salt (NaCl) | 1.0 – 1.5% | 0.8 – 1.2% | Flavor |
Instructions: Mix Rennet Casein with emulsifying salts; Heat cheese base in cutter to 80-85°C; Add dry mixture slowly; Mix at high speed until smooth (4-8 minutes).
8.2 Sausage / Salami Formulation (100 kg Meat Base)
| Component | Amount | Function |
|---|---|---|
| Beef/Meat (with fat) | 100 kg | Base |
| Rennet Casein | 1.5 – 2.5 kg | Binder, water retention |
| Salt | 2.0 – 2.5 kg | Curing, flavor |
| Garlic | 0.5 – 1.0 kg | Flavor |
| Spice Blend | As required | Flavor |
| Ice Water | 5 – 10 kg | Hydration |
Instructions: Dry mix Rennet Casein with salt and spices before adding to meat; Add ice water for hydration; Mix well.
8.3 Night-Time Protein Blend (30g Serving)
| Component | Amount (g) | Function |
|---|---|---|
| Rennet Casein | 20 – 25 g | Slow-release protein |
| Cocoa Powder (Alkalized) | 3 – 5 g | Flavor, color |
| Sunflower Lecithin (Powder) | 0.5 g | Solubility, flowability |
| Sweetener / Flavor | As required | Taste |
Instructions: Mix all ingredients; Consume 30-45 minutes before bed with 250-300 ml water or milk.
SECTION 9: USAGE INSTRUCTIONS
General Dosing Guide:
| Application | Dosage (%) | Form |
|---|---|---|
| Processed Cheese | 3 – 8 | Granules/Powder |
| Fermented Dairy | 1 – 3 | Powder |
| Meat Products | 2 – 5 | Powder |
| Sports Nutrition | 10 – 100 | Powder |
| Cosmetics | 0.5 – 2.0 | Powder |
| Industrial | 1 – 5 | Powder |
Instructions:
-
Hydration: Rennet Casein absorbs water slowly; Allow sufficient hydration time (5-10 minutes).
-
Temperature: For processed cheese, heat to 80-85°C for proper hydration and emulsification.
-
pH: Optimum functionality at pH 6.8-7.5; Insoluble below pH 4.6 (isoelectric point).
-
Mixing: For meat products, dry mix with salt and spices before adding to meat; Prevents clumping.
-
Sports Nutrition: Does not dissolve (forms suspension); Shake well before consumption.
SECTION 10: QUALITY SPECIFICATIONS
| Parameter | Food Grade | Standard |
|---|---|---|
| Appearance | Yellowish-white to cream granules/powder | Visual |
| Protein Content (N×6.38, dry basis) | ≥ 88.5% | Kjeldahl |
| Moisture | ≤ 12.0% | Gravimetric |
| Fat | ≤ 1.5% | Soxhlet |
| Ash | ≤ 8.5% | Gravimetric |
| Lactose | ≤ 1.0% | HPLC |
| pH (10% Solution) | 6.8 – 7.5 | pH Meter |
| Heavy Metals (as Pb) | ≤ 10 ppm | AAS / ICP |
| Lead (Pb) | ≤ 1 ppm | AAS / ICP |
| Arsenic (As) | ≤ 1 ppm | AAS / ICP |
| Salmonella | Absent | Microbiological |
| E. coli | Absent | Microbiological |
| Total Plate Count | ≤ 10,000 CFU/g | Microbiological |
| Yeast & Mold | ≤ 100 CFU/g | Microbiological |
SECTION 11: TOXICOLOGICAL PROFILE
| Parameter | Value |
|---|---|
| Acute Oral Toxicity (LD50, Rat) | > 10,000 mg/kg (practically non-toxic) |
| Acute Dermal Toxicity | Non-irritating |
| Skin Irritation | Non-irritating |
| Eye Irritation | May cause mechanical irritation (powder) |
| Allergenicity | Contains milk protein – contraindicated for milk allergy sufferers |
| Chronic Toxicity | Non-toxic; FDA GRAS status |
| Carcinogenicity | Not classified as carcinogenic |
| Mutagenicity | Not mutagenic |
| Target Organs | None (non-toxic) |
| Special Toxicity Note | Non-toxic; FDA GRAS; Contains milk allergen – must be labeled for milk allergy; Not suitable for lactose-free diets (contains trace lactose); High-quality complete protein; Natural calcium and phosphorus source |
SECTION 12: GHS CLASSIFICATION AND LABELING
GHS Classification (in accordance with CLP and UN GHS):
| Hazard Class | Category | H-Statement |
|---|---|---|
| Not classified as hazardous | – | – |
SIGNAL WORD: NONE (not classified as hazardous)
Hazard Pictograms: NONE
Hazard Statements (H-Codes): Not classified as hazardous under GHS regulations.
NFPA 704 Hazard Classification:
| Health | Flammability | Reactivity | Special |
|---|---|---|---|
| 1 | 1 | 0 | - |
| (Slight health hazard – dust) | (Combustible – dust may form explosive mixture) | (Stable) | (None) |
SECTION 13: PRECAUTIONARY STATEMENTS (P-CODES)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust/fume/gas/mist/vapors/spray |
| P264 | Wash hands thoroughly after handling |
| P271 | Use only outdoors or in a well-ventilated area |
| P280 | Wear protective gloves/protective clothing/eye protection/face protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P304+P340 | IF INHALED: Remove person to fresh air and keep comfortable for breathing |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and continue rinsing |
| P312 | Call a POISON CENTER/doctor if you feel unwell |
| P332+P313 | If skin irritation occurs: Get medical advice/attention |
| P337+P313 | If eye irritation persists: Get medical advice/attention |
| P362+P364 | Take off contaminated clothing and wash it before reuse |
| P403+P233 | Store in a well-ventilated place. Keep container tightly closed |
| P501 | Dispose of contents/container in accordance with local/regional/national/international regulations |
SECTION 14: FIRST AID MEASURES
| Exposure Route | Action to Take |
|---|---|
| Inhalation | Remove to fresh air immediately. If respiratory irritation develops (dust inhalation), seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If irritation persists, get medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Keep eyelids open. Remove contact lenses if present. If irritation persists, seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Generally non-toxic. If large quantities are ingested and symptoms occur, seek medical attention. |
SECTION 15: FIREFIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic material (high protein content). Dust cloud may form explosive mixture with air (if finely dispersed). |
| Hazards Arising from Fire | Thermal decomposition produces carbon monoxide, carbon dioxide, nitrogen oxides (NOx). |
| Suitable Extinguishing Media | Water spray, CO₂, dry chemical powder, foam. |
| Unsuitable Extinguishing Media | Water jet (may spread dust) |
| Special Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing (for surrounding fire). |
| Special Precautions | Prevent dust from entering sewers and waterways. Avoid dust cloud formation. |
SECTION 16: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Store in a cool, dry, well-ventilated area; PROTECT FROM MOISTURE and high humidity; Keep away from direct sunlight and high temperatures; Storage temperature 10-25°C |
| Container Requirements | Tightly closed, moisture-proof containers (food-grade multi-layer kraft bags with PE inner liner, fiber drums, HDPE containers) |
| Materials to Protect From | Moisture, high humidity, light, strong oxidizing agents, direct heat sources |
| Shelf Life | 24 months (in unopened original packaging, under proper storage conditions) |
| Stability Note | Hygroscopic – absorbs moisture; Protein may degrade at high temperatures or with prolonged storage; Keep container tightly closed after opening; Store in cool, dry place; Avoid odor absorption |
| Special Storage Requirements | Store in a dry, well-ventilated warehouse; Avoid exposure to rain, sun, and moisture; Opened containers must be resealed immediately |
SECTION 17: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Multi-layer Paper Bag | 20 kg, 25 kg | PE-lined kraft paper bag (moisture-proof) |
| Plastic Bag | 5 kg, 10 kg, 25 kg | PE bag (inner-lined, sealed, moisture-proof) |
| Fiber Drum | 20 kg, 25 kg | PE-lined fiberboard drum |
| Plastic Drum | 25 kg, 50 kg | HDPE / Polypropylene (moisture-proof) |
| FIBC / Big Bag | 500 kg, 1000 kg | PE-lined, moisture-resistant PP woven bag |
SECTION 18: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (non-hazardous) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated (non-hazardous) |
| IATA (Air) | Not regulated (non-hazardous) |
| Marine Pollutant | No |
| Transport Temperature | Ambient temperature; Protect from moisture. |
SECTION 19: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Food ingredient approved; Milk protein; Not classified as hazardous |
| USA (TSCA) | Listed (TSCA Inventory) |
| USA (FDA) | GRAS (Generally Recognized as Safe); Milk protein; Food ingredient |
| Turkey | Food ingredient; Subject to KKDIK regulation; Milk product regulations |
| IARC | Not classified (non-toxic, non-carcinogenic) |
| NTP | Not listed |
| OSHA | Not regulated as toxic or carcinogenic substance |
| California (Prop 65) | Not listed |
| Halal | Yes (with Halal certification; requires microbial/vegetable rennet) |
| Kosher | Yes (with Kosher certification; requires microbial/vegetable rennet) |
| Allergen Labeling | Must be labeled as containing milk (milk allergy warning) |
| GMO | Non-GMO (certified non-GMO raw materials) |
| Irradiation | Not irradiated |
SECTION 20: OTHER NAMES AND SYNONYMS
| Category | Names |
|---|---|
| Turkish Names | Rennet Kazein, Süt Kazeini, Peynir Mayası Kazeini, Enzim Kazein |
| English Names | Rennet Casein, Enzyme Coagulated Casein, Rennet Curd Casein, Milk Casein, Bovine Casein, Casein Phosphoprotein |
| Biological Names | Bovine Casein Phosphoprotein, αs1-CN, αs2-CN, β-CN, κ-CN |
| CAS Number | 9000-71-9 |
| EC Number | 232-555-1 |
| Commercial Names | Milk Protein, Bovine Milk Protein, Curd Casein, Rennet Curd |
| Synonyms | Süt Kazeini, Casein Phosphoprotein, Casein Rennet |
SECTION 21: SUMMARY TABLE
| Parameter | Value |
|---|---|
| Product | Rennet Casein |
| CAS Number | 9000-71-9 |
| Protein Content | ≥ 88.5% |
| Appearance | Yellowish-white to cream granules/powder |
| pH (10% Solution) | 6.8 – 7.5 |
| Isoelectric Point | pH ~4.6 |
| Primary Function | Water/fat binding, gelation, slow-release protein |
| Main Application Areas | Processed cheese, meat products, sports nutrition, fermented dairy, cosmetics, industrial |
| Shelf Life | 24 months |
| GHS Signal Word | NONE (not classified as hazardous) |
| UN Number | Not regulated |
| Special Properties | Milk protein; Enzyme-coagulated; Complete protein; Slow digestion (6-8 hours); BCAA-rich; Allergen (milk); Non-GMO; Not irradiated |
SECTION 22: CRITICAL WARNINGS AND BEST PRACTICES
CRITICAL WARNINGS:
-
Not classified as hazardous under GHS. Non-toxic, non-carcinogenic. FDA GRAS status.
-
Contains milk allergen – contraindicated for milk allergy sufferers. Must be labeled accordingly.
-
Hygroscopic – absorbs moisture from air. Store in tightly closed, moisture-proof containers.
-
Dust may cause mechanical irritation to eyes, skin, and respiratory system. Use appropriate dust control measures.
-
Combustible (organic material, high protein content). Keep away from open flames and high heat. Dust cloud may form explosive mixture.
-
Slow hydration – requires sufficient hydration time (5-10 minutes) and temperature (80-85°C for cheese).
-
Insoluble in water – forms suspension, not solution (unlike sodium caseinate).
-
Slow digestion – forms a gel in the stomach; Amino acids released over 6-8 hours; Anti-catabolic effect.
-
Not suitable for lactose-free diets – contains trace lactose (<1%).
-
Not suitable for milk-allergic individuals – contains casein protein.
-
Rennet source – enzyme-coagulated (not acid-coagulated); Different functionality from acid casein.
BEST PRACTICE RECOMMENDATIONS:
Processed Cheese: Use as water/fat binder and texturizer; Dosage 3-8%; Mix with emulsifying salts before adding; Heat to 80-85°C for complete hydration; Essential for stretch and sliceability; Prevents oiling-off.
Meat Products: Use as binder and water retention agent; Dosage 2-5%; Dry mix with salt and spices before adding to meat; Reduces cooking loss; Improves sliceability.
Fermented Dairy (Yogurt, Ayran): Use as viscosity enhancer and syneresis prevention; Dosage 1-3%; Adds body and texture; Prevents whey separation.
Sports Nutrition: Use as slow-release protein; Dosage 10-30 g per serving; Best consumed 30-45 minutes before bed; Mix with water or milk; Forms a gel in stomach; Provides sustained amino acid release (6-8 hours).
Cosmetics: Use as film former and moisturizer; Dosage 0.5-2.0%; pH 7.0 optimal; Provides skin elasticity and repair.
Industrial (Paper, Coatings): Use as binder and film former; Dosage 1-5%; Water-based film formation; Adhesion properties.
Handling: Use in well-ventilated areas; Avoid dust formation; Use dust masks (N95/FFP2) when handling powder; Use gloves and safety goggles.
Personal Protective Equipment: Dust mask (N95/FFP2 or higher), safety goggles, protective gloves (nitrile, neoprene). Not required for solution handling.
Hygiene: Wash hands thoroughly after handling; Do not eat, drink, or smoke while using.
Storage: Store in tightly closed, moisture-proof containers; Store in a cool, dry, well-ventilated area (10-25°C); Protect from moisture, light, and heat; Opened containers must be resealed immediately; Shelf life: 24 months under proper conditions.
Spill Management: Sweep or vacuum (HEPA) and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.
Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Biodegradable; Can be disposed of in compliance with regulations.
RENNET CASEIN vs ACID CASEIN COMPARISON:
| Property | Rennet Casein | Acid Casein |
|---|---|---|
| Coagulation Method | Rennet enzyme (chymosin) | Acid (HCl or H₂SO₄) |
| pH | 6.8 – 7.5 | 4.5 – 5.0 |
| Calcium Content | High (~2.5-3.0%) | Low (~0.1-0.2%) |
| Water Solubility | Insoluble (dispersible) | Insoluble |
| Gel Formation | Good (curd formation) | Poor |
| Cheese Stretch | Excellent | Poor |
| Primary Use | Processed cheese, sports nutrition | Caseinates, technical applications |
RENNET CASEIN vs SODIUM CASEINATE COMPARISON:
| Property | Rennet Casein | Sodium Caseinate |
|---|---|---|
| Solubility in Water | Insoluble (suspension) | Fully soluble |
| Gel Formation | Yes (with acid) | No |
| Digestion Rate | Slow (6-8 hours) | Fast |
| Primary Use | Cheese, sports nutrition (night) | Creamers, sauces, sports (post-workout) |
QUICK REFERENCE TABLE:
| Issue | Solution / Explanation |
|---|---|
| Cheese too hard, no stretch | Rennet Casein ratio too high, fat too low; Increase emulsifying salt by 0.5% or add 2-3% water |
| Bitter taste in cheese | Rennet Casein may be old or stored at high temperature (proteolysis); Check storage conditions |
| Sports drink too thick (pudding-like) | Normal for Rennet Casein; Increase water from 300 ml to 400 ml for thinner consistency |
| Can I use for pastrami injection? | No – particle size too large; Use Sodium Caseinate for brine injection |
LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. This product contains milk protein and must be labeled accordingly for milk allergy. The usage rates provided are recommendations only and may vary depending on formulation, equipment, and local regulations.
