| Customization: | Available |
|---|---|
| CAS No.: | 9000-71-9 |
| Formula: | C81h125n22o39p |
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Microbial cheese rennet cheese rennet casein
Rennet casein is a type of casein with a high protein content. It is made from skimmed yak fresh milk coagulated milk, has a lasting aroma and good melting, stretching, gel and other unique functional characteristics, and is the main protein source of processed cheese. In addition, due to its excellent dyeing adhesion, extensibility, anti extrusion, and high viscosity, rennet casein is mainly used in the industrial synthesis of casein plastics. Available mesh range: 30-60 mesh, 60-90 mesh, 90-110 mesh
| Colour and lustre | Milky white/Canary yellow powder |
| Taste &smell | Smells good no odors |
| Condition | Uniform powder,no foreign |
| Mesh sizes | 40-110Mesh |
| Protein(on dry matter) | >88.0% |
| Fat | <1.0% |
| Ash | <8.0% |
| Moisture | <12.0% |
| PH | 6.5-7.5 |
| Lactose | <0.5% |
1. Rennet casein is a white or light yellow powder with a milky aroma that lasts for a long time. It is insoluble in water and has hydration properties, making it easy to absorb odors.
2. Melting property: The melting and stretching properties of rennet casein are based on the interactions between casein molecules. The intermolecular interactions between casein molecules weaken, and their melting ability increases. For example, when Na, CH, O chelate Ca2 *, some CCPs dissolve, thereby reducing the interaction between casein and increasing melting performance.
3. Stretchability: The stretchability (stretchability) of rennet casein is the ability of casein molecules to interact with each other to reduce pressure and become flexible while maintaining connectivity when pressure is applied to rennet casein. Only by applying high shear force to rennet casein can stretchability be achieved. The stronger the interaction between casein molecules, the higher the concentration of soluble Ca2+and PO ions, and the better the stretchability of rennet casein.
4. Hydration: The hydration of casein by rennet is the process of breaking the calcium bridge between casein using salt for emulsification. The degree of hydration of rennet casein depends on the type and concentration of the emulsifying salt used, as well as the degree of damage to the calcium bridge caused by the emulsifying salt.
5. Gel:The formation of rennet casein gel can be divided into three stages. Protein molecules form colloidal particles and then form flocs, which aggregate to form a three-dimensional structureApplicatio for Food : Cheese and related products, pet food, etc;
Application for Industrial: Industrial synthetic casein plastics, such as casein buttons, piano keys, high-end seals, etc.
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