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α-casein is produced from natural Yak milk, in the way of new
biotechnology - classification separation . The
purity is high, reaching over 70%. Comparing with
other casein, it has good emulsification and good
stability. It is widely used in emulsification,
stability, impressing thickness. The content of CPP
is also high than other casein. There will have
higher changing rate producing CPP with α-casein .
appearance: ivory-white or light yellow, powder or
grain.
Packing: paper bag with inner liner, 10kg or 20kg
net
Store:
under cool, dry, clean warehouse conditions valid of
expiry date 18 months
The quality index:
α-casein：…………………………………………≥70%
protein：……………………………………………≥90%
fat：………………………………………………… ≤3.0%
moisture：………………………………………… ≤10%
lactose：……………………………………………≤0.5%
acidity：……………………………………………≤80°T
ash：………………………………………………… ≤3.0%
Pb，mg/kg…………………………………………… ≤20
As，mg/kg…………………………………………… ≤2
Total plate count，cfu/g……………………………… ≤30000
Coli bacterium，MPN/100g………………………… ≤90
Pathogenic germs：………………………………… no
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