Dry Ingredients
Rennet Casein
Rennet Casein
The main protein in milk, casein offers many functional properties and can be used in applications such as cheeses,
melting cheeses and cheese analogues. Attrition-dried rennet casein is obtained through rennet enzymatic coagulation of fresh skimmed milk, separated from the whey.
Functionalities
- Thanks to rapid hydration, attrition-dried rennet casein facilitates a short process (shorter melting time)
- Improves texture
- Gives excellent stretching and melting properties in finished products
- Gives good emulsifying properties (for melting cheeses)
Product benefits
- 100% dairy (Clean Label)
- Neutral smell and taste
- Source of calcium and minerals
- White colour
- Very fine particle size
- Ideal for melting cheeses and analogue pizza cheeses
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