Edible Acid Casein| Product : | Edible Casein | |
| Physical & Chemical | ||
| Color | Creamish White | |
| Taste | Neutral | |
| Sediment | B | |
| Heat Color | B | |
| Moisture | Max. 10.0 % | |
| Free Acidity | Max. 0.1 ml | |
| pH | 4 to7 | |
| Fat | Max. 2.5 % | |
| Protein (ODB) | Min. 93.0 % | |
| Solubility (Minutes) | 25 | |
| Ash (ODB) | Max. 2.5 % | |
| Microbiological | ||
| Spc/gm | 3500 | |
| Coliform / gm | Absent | |
| Yeat & Mould / gm | 10 | |
| Salmonella / 375 gm | Absent | |
| E.Coli / gm | Absent | |
| Staph. Aureus / 25 gm | Absent | |
| Shigella / 25 gm | Absent | |
Rennet Casein| Product : | Rennet Casein | |||||
| Physical & Chemical | ||||||
| Color | White | |||||
| Protein (N X 6.38) |
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| Moisture | Max. 12.0 % | |||||
| Ash | Max. 8.0 % | |||||
| Fat | Max. 2.0 % | |||||
| Lactose | Max. 0.2 % | |||||
| pH | Max. 7.5 % | |||||
| Microbiological | ||||||
| Standard plate count/gm | Max. 10000 | |||||
| Yeast & Mould / gm | Max. 50 | |||||
| Coliforms / gm | Negative | |||||
| E. Coli / gm | Absent | |||||
| Coag. Positive Staph. / gm | Absent | |||||
| Termophiles / gm | Max. 2000 | |||||
| Salmonella / 375 gm | Absent | |||||
Industrial Casein| Product : | Industrial Casein | |
| Physical & Chemical | ||
| Color | White | |
| Moisture | Max. 10.0 % | |
| Protein (On Dry Basis) | Min. 85.0 % | |
| Fat | Max. 3.0 % | |
| Free Acidity | Max. 0.7 ml | |
| Ash | Max. 4.0 % | |
Sodium Caseinate| Product : | Sodium Caseinate | |
| Physical & Chemical | ||
| Color | White to light cream | |
| Flavor | Clean | |
| Moisture | Max. 6.0 % | |
| Protein (ODB) | Min. 90.0 % | |
| Fat | Max. 2.0 % | |
| Ash | Max. 4.0 % | |
| Scorched Particles | Max. Disc. B | |
| B.D. | 0.25 – 0.35 gm/ml | |
| Lactose | Max. 1.0 % | |
| Microbiological | ||
| Total Plate count per gm | Max. 20,000 | |
| Coliforms per gm | Absent | |
| E. Coli per gm | Absent | |
| Salmonella / 25 gm | Absent | |
Calcium Caseinate| Product : | Calcium Caseinate | |
| Physical Properties | ||
| Color | White to light cream | |
| Flavor | Clean/Bland | |
| Particle size | Free flowing powder | |
| Typical Analysis | ||
| Protein (ODB) | Min. 91.0 % | |
| Fat | Max. 2.5 % | |
| Ash | Max. 5.0 % | |
| Moisture | Max, 6.0 % | |
| Carbohydrate | 1.0 % | |
| Ph | 6.6 – 7.2 | |
| Typical Microbiological | ||
| Standard Palte Count | Max. 20,000 cfu/g | |
| Coliform | Max. 10/g | |
| E.Coli | Negative | |
| Yeast/Mold | Max. 100/g | |
| Salmonella | Negative | |
| S. aureus | Negative | |
Isolated Soya Proteins| Product : | Isolated Soya Protein | |
| Properties | ||
| Color | Light – Yellow | |
| Protein (Dry Basis) | ≥ 90 % | |
| NSI | ≥ 85 % | |
| Moisture | ≤ 7.0 % | |
| PH | 7 ± 0.5 | |
| Ash | ≤6.0 % | |
| Fat | ≤ 0.50 % | |
| Partical Size | ≥ 96.0 % (Passing 100 Mesh) | |
| Total Bacteria | ≤ 10000 (per/g) | |
| Salmonella | Negative | |
| E. coli | Negative | |
| Yeasts and Mould | < 100/g | |
| Coliforms | ≤ 30 MPN/100g | |
| Melamine | ≤ 0.25 mg/100g | |
| Alanine | ≤ 0.3 mg/100g | |
Corn Steep Powder| Product : | Corn Steep Powder | |
| Properties | ||
| Color | Yellow being | |
| Protein | Min. 45.0 % | |
| Loss on Drying | Max. 6.0 % | |
| Total Phosphor | Min. 1.0 % | |
| SO2 | Max. 0.10 % | |
| pH (1% solution) | 4.0 – 4.5 | |
| Carbohydrate | Min. 8.0 % | |
| Ash Content | Max. 0.5 % | |
| Product : | Maltodextrin – Food Grade | |
| Properties | ||
| Physical Appearance | White free flowing powder, extremely bland in taste. | |
| Moisture % Max | 5% | |
| DE | 4 to 30 | |
| Sulphate Ash | 1.0% Max | |
| Total Ash | 0.1 to 0.2% Max | |
| Acidity% | 1.2 to 1.5% | |
| SO2 ppm Max | 100 | |
| Arsenic | 1.0 ppm Max | |
| Copper | 5.0 ppm Max | |
| Lead | 2.0 ppm Max | |
