Fresh milk casein is produced from nature cow milk by new biotechnoligy, it is a kind of food additive with rich protein and high nutrion, it is widely used in various health foods and beverage.

Character: It is no crystallization and moisture absorption. The solubility is 0.8 - 1.2% in nomal temperature water. Dissolving easier in watery soda and concentrated add, dissolving minutely in organic solvent and 25c water sucking water expand instantly while putting into water, without particles combined.

Color: Cream White.

Packing: In multiple layer paper bags with inner liner, 25kgs net

Store: Store products under cool, dry, clean warehouse conditions valid of expiry date one year.

The quality index,

Protein (on dry basis): 94.0% min

Moisture: 12.0% max

Fat: 1.5% max

Ash: 1.8% max

Acidity: 40.00T max

Lactose: 1.0% max

Insolubility: 0.5 ml/g max

Ph value: 4.2 - 4.6

Viscosity: 700 - 2000 m Pa.s

Coli bacterium: 40MPN/100g max

Total plate count 30000 cfu/g max

Therapeutic bacteria: Negative

FRESH MILK CASEIN