Effective quality systems ensure that our products meet or exceed customer expectations.Data-driven measurement systms enable us to continuously track and improve our processes.
We have laboratory facilities at every stage effecting quality of the product including our purchasing offices and plants to enable them to check the production of casein and sourcing of milk.When the bulk batches are ready for despatch a further analysis is carried out again to confirm the quality of the prodcut as per the buyer's requirements.Records are kept of each of these lots together with samples of each lot.
Quality Control at our end is particularly important as the consistency of quality is vital in the production carried out by our customers.We follow various test methods as per indian standards and the test methods developed in house by our quality control department.Some of this test methods are given below for reference to new users of casein.We can also send other test methods on request.
 Edible Acid Casein |
Edible Acid Casein is a low fat milk protein, free of the carbohydrates, has a good flavour profile and excellent nutritional properties making it ideal for medical and nutritional application. It is used in coffee whiteners, infant formulas, processed cheese and for use in pharmaceutical industries.
Analytical Test Report
| A. PHYSICO-CHEMICAL CHARACTERISTICS |
| Appearance |
Whitish / Creamy Powder |
| Texture |
Fine |
| Moisture |
8.30 % Max. |
| Protein % ODB |
92.75 % Min. |
| pH (10% 2/v Solution) |
4.60 |
| Fat Content |
2.25 % Max. |
| Total Ash Content |
2.40 % Max. |
| Total Acidity (ml of 0.1N NaOH) |
8.80 ml. |
| Free Acidity As L.A.% : |
0.149 ml. |
| Total Minerals % as such |
1.71 % Max. |
| B. MICROBIOLOGICAL CHARACTERISTICS |
| Total Plate Count per gm |
12, 200 |
| Yeast & Mould / gm |
9 gm. |
| Coliform / 0.1 gm |
Absent |
| Salmonella / 375 gm |
Absent |
| Particle Mesh Size |
100 % Pass To 60 Mesh Sieve |
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