Produkty
Producenci
CASEIN
Opis
Preparation Method
It is produced by controlled acidification of pure, pasteurized skim milk, resulting in precipitation of casein curd. The curd is then washed, dried, and ground to a consistent particle size.
Applications
Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic elements, calcium and phosphorus.
Product Description
Casein from bovine milk is a phosphoprotein. There are four main types of Casein which make up approximately 80% of the total protein in bovine milk: α-s1 Casein, α-s2 Casein, β-Casein, and κ-Casein. Casein is proposed to be the main protective constituent in milk
Dane techniczne
| Opakowanie | 25 lb |