LACTIC CASEIN

  Lactic casein is produced from nature Yak milk fermented by compound bacterium. Edible lactic casein is mainly used in additive, medical products , cream and as a binding agent in industrial products such as paint, glue and paper.

Color: creamy white or light yellow.
Packing: paper bag with inner liner 25kg net
Mesh size:20M, 30M, 60M
Store: under cool, dry, clean warehouse conditions valid of expiry date 12 months.”
The quality index:
protein（on dry basis）：………………………………≥ 84.00%
ash：………………………………………………… ≤3.00%
fat：………………………………………………… ≤1.50%
moisture：……………………………………………≤12.00%
lactose：…………………………………………… ≤0.50%
pH: ……………………………………………………≤4.2-4.8
acidity：………………………………………………≤40°T
yeasts & mould：…………………………………… ≤500000/g
total plate count：………………………………………≤50000cfu/g
coli bacterium：…………………………………… no/0.1g
salmonella：……………………………………………no/750g