奶酪蛋白

milk Casein Product Description High quality milk protein produced by acid precipitation of the casein from fresh pasteurized skimmed milk. Available in a range of mesh sizes:30-60M60-90M90-110M Compositional Information Specification Moisture % max 12 Protein(dry basis) % min 95.0 Fat % max 1.5 Ash % max 1.8 Scorched Particles Disc A PH 4.0-4.6 Color White Flavor Bland Microbiological Data Total Plate Count /gmax 30,000 Coliforms /0.1g Negative Yeast /gmax 50 Mould /gmax 50 Staphylococcus(Coagulase Pos.)/0.1g Negative Thermophiles /gmax 5,000 Antibiotics/Inhibitors Negative Salmonella /25g Negative