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    Rennet Casein

    Rennet Casein in Tradeasia

    IUPAC Name

    Alpha(s1)-casein

    Cas Number

    9000-71-9

    HS Code

    3501.10.00

    Formula

    C81H125N22O39P

     
     

    Basic Info

    Appearance

    White to yellow powder

    Common Names

    Casein Protein

    Packaging

    25 kg multi-wall paper bag

    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.

    Food Industry 

    Rennet casein is mainly used in the food industry as one of the ingredients. It is used in dairy products to enhance their nutritional value and flavor. Rennet casein also acts in emulsification and solubility. Rennet casein is widely used in cheese, especially melted and processed cheese. It improves cheese’s texture, melting properties, and stretching power.

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