Acid-precipitated casein has a light color, clean composition, and stable powder form. Its odor and taste are neutral, typical for milk protein. The product is free from phosphatase, antibiotics, and pathogenic microorganisms.
| Parameter |
Value |
| Moisture |
max 10% |
| Fat content |
max 1.5% |
| Protein content (dry matter) |
min 95% |
| Titratable acidity |
max 0.2 |
| pH |
max 4.9 |
| Phosphatase |
Absent |
| Allergens |
Cow’s milk proteins |