| Sr. |
Particular |
Value / Specification |
| 1 |
Name of Product |
Rennet Casein |
| 2 |
Important Product Charecteristics |
Edible |
| 2.1 |
Physical |
|
|
| |
Colour |
Creamy White |
| |
Taste |
Neutral |
| |
Odour |
Non Objectionable |
| 2.2 |
Chemical |
|
|
| |
Protein (N x 6.38) % by mass |
Min. 80 |
| |
Moisture % by mass |
Max 11 |
| |
Ash % by mass |
Max. 10.0 |
| |
Scorched Particles |
Disc A |
| |
pH (10 % solution ) |
6.5 - 7.5 |
| |
Fat % by mass |
Max. 1.5 |
| 2.3 |
Microbiology |
|
|
| |
Standard Plate Count (Per gm) |
< 10000 |
| |
Yeast & Mold (Per gm) |
< 50 |
| |
Coliforms (Per gm) |
Absent |
| |
E.Coli (Per gm) |
Absent |
| |
Staphylococcus aureus (Per gm, Coag. +ve) |
Absent |
| |
Salmonella (Per 25 gm) |
Absent |
| |
Listeria (Per 25 gm) |
Absent |
| 3 |
Shelf life |
Two year from the date of manufacturing. |
| 4 |
Ingredients & Packaging |
Skimmed Milk |
|
| |
|
HCl |
|
| |
|
Primary packing LDPE liner |
|
| |
|
Secondary packing multi layer Kraft paper bags with inner lining of HDPE woven sack |
| |
|
| 5 |
Labeling Instruction |
As per requirements of national / international regulatory authorities / customers |
| |
|
| 6 |
Storage |
At ambient temperature |
|
| 7 |
Transportation |
At ambient temperature |
|
| 8 |
Where it will be sold |
To food processing industries. |
| 9 |
Intended Use |
As an Ingredient to Food Processing Industries |
|
