Caseins
Caseins

Lactic Acid Casein

Lactic Acid Casein is a granular Milk Protein which has an excellent balance of essential amino acids. Protein Level (Typical): 98% on a dry basis. It is heat stable, able to be waterproofed & has excellent adhesive properties.
Suggested Applications:
Paper coating, Adhesives, Horticultural spreaders, Concrete & plaster, Cosmetics, CardboardCoating, Synthetic fibres, Paints & emulsions, Leather tanning, Rubber products & Plastics.

Rennet Casein

Rennet Casein is a granular Milk Protein containing an excellent balance of amino acids and nutritionally significant levels of calcium. Protein level (Typical) : 92% on a dry basis. It has excellent flavour stability, low in fat & cholesterol levels and is insoluble in water.
Suggested Applications:
Cheese analogues & Nutritional fortification.

Calcium Caseinate

Spray Dried Calcium Caseinate is a milk protein with a bland flavor and excellent flavor stability. It has high opacity in solution and forms stable colloidal suspensions.
Suggested Applications:
Useful in a variety of food, medical nutritional, and pharmaceutical applications where low viscosity and a bland flavor are required.

Sodium Caseinate

Spray Dried Sodium Caseinate is a high quality milk protein product, manufactured from fresh pasteurized skimmed milk through acid precipitation of the casein followed by neutralization and drying.
Suggested Applications:
Useful in a variety of foods including processed cheese, nutritional beverages, soups, non-dairy creamer and whipping agents.

CASEIN, ACID HYDROLYSATE (7229)

Intended Use
Casein, Acid Hydrolysate is a hydrochloric acid hydrolysate of casein for use in preparing microbiological culture media.

Product Summary and Explanation

Casein is a rich source of amino nitrogen. Treatment with hydrochloric acid hydrolyzes the protein into primarily free amino acids with some short peptide fragments. Tryptophan and vitamins present in the casein
are destroyed by the acid hydrolysis. The salt content of this peptone is very high at approximately 36%.
While this peptone is used in a number of microbiological media formulations, its main usage is in Mueller Hinton Agar.

Principles of the Procedure
Casein, Acid Hydrolysate is an acid hydroysate of casein. Casein, Acid Hydrolysate is an excellent source of free amino acids and short peptide fragments, which are required by microorganisms for growth.

Precaution
1. For Laboratory Use.

Quality Control Specifications
Chemistry
Dehydrated Appearance: Powder is homogeneous, free-flowing, and light beige.
Prepared Appearance (2% wt/vol): Clear to slightly hazy, gold to amber and may have a light precipitate.
pH (2% Solution at 25C): 6.9 ± 0.2
Moisture: ≤ 5.0%
Total Nitrogen: 7.8 – 9.3%
Amino Nitrogen: 4.3 – 6.1%

Microbiology

Standard Plate Count: ≤ 1000 cfu/g
Coliform Count: ≤ 10 cfu/g

Growth Supporting Properties As – Peptone Agar Test:

Microorganism Response
Escherichia coli Good to excellent growth
Staphylococcus aureus Poor to fair growth

Test Procedure
Refer to appropriate references for specific formulas/procedures using Casein, Acid Hydrolysate.

Results
Refer to appropriate references for test results.

Storage
Store sealed container containing Casein, Acid Hydrolysate at 2 – 30C. Once opened and recapped, place container in a low humidity environment at the same storage temperature. Protect from moisture and light by keeping container tightly closed.

Expiration
Refer to expiration date stamped on container. Casein, Acid Hydrolysate should be discarded if not free flowing, or if the appearance has changed from the original color. Expiry applies to Casein, Acid Hydrolysate
in its intact container when stored as directed.

Packaging
Casein, Acid Hydrolysate Code No. 7229A 500 g
7229B 2 kg
7229C 10 kg

Technical Information
Contact Acumedia Manufacturers, Inc. for Technical Service or questions involving dehydrated culture media preparation or
performance at (517)372-9200 or fax us at (517)2006.

Rennet Casein
Production Definition
Rennet Casein is a high quality milk protein product, produced by rennet precipitation of the casein from fresh pasteurized skimmed milk. Available in a range of mesh sizes.

Typical Compositional Range1
Percentage
Protein, as is…………………….89.5
Protein, dry basis…………..>88.0
Lactose …………………………..<0.2
Fat2 ………………………………..<1.0
Ash ………………………………..>7.5
Moisture2…………………………

Microbiological Analysis
Total Plate Count2 …………….< 30,000/g
Coliform2 ……………………………………< 10/g
Salmonella ……………………………… negative
Ecoli …………………………………… negative
Yeast & Mold………………………. 100/g max
pH………………………….>7.0

Other Characteristics
Color2 …………………………………………………………………………white to light cream
Flavor2 ……………………………………………………………………….. clean and pleasing
Particle Size………………………………………………… please request Mesh size

Ingredient Statement
“Acid Casein”

Production Applications and Functionality
Highly functional in imitation cheese and cheese foods as well as products needing protein fortification.

Storage & Shipping
Product should be stored and shipped in a cool, dry environment with temperatures below 80°F and relative humidity below 65%. Stocks should be rotated and utilized within 6 to 9 months.

Packaging
Multiwall kraft bags with polyethylene inner liner or other approved closed container. ( i.e. “totebins”, etc.)
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1 On an “as is” basis
2 USDA Grade parameters (7 CFR §58.2705)