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HIGH MILK PROTEIN POWDERS, CASEINS & CASEINATES

High Milk Protein Powders, Caseins & Caseinates
MPC/MPI, Acid Casein, Rennet Casein, Sodium Caseinate, Calcium Caseinate

Typical SpecificationMPC 70MPC 80MPC 85Acid CaseinRennet CaseinSodium CaseinateCalcium Caseinate
ChemicalProcess : Spray driedParticle size: 30/60 mesh, 90/110 meshProcess : Extruded & Attrition
Protein (i. ffr. d.m.) /%
min. 70min. 80min. 85min. 95min. 90min. 92min. 92
Milk Fat /%
max. 4max. 4max. 5.5max. 1.5max. 1.5max. 1.5max. 1.5
Lactose /%
18 (+(-3)9 (+(-2)max. 6.0max. 1max. 0.5max. 0.3max. 0.3
Ash /%
max. 8.0max. 8.0max. 8.0max. 2.5max. 8.5max. 4.5max. 4.5
Moisture /%
max. 5.5max. 5.5max. 5.5max. 10-12max. 10-12max. 6-8max. 6-8
pH (10% solution)
6.0 - 8.06.0 - 8.06.0 - 8.04.5 (+/-2)4.6 (+/-2)6.2 - 7.26.2 - 7.2
Insolubility /ML
max. 1.5max. 1.5max. 1.5max. 1.5max. 1.5max. 1.0max. 1.0
Scorched ParticlesDisc A/BDisc A/BDisc A/BDisc A/BDisc A/BDisc A/BDisc A/B
Microbiological
Coag. Positive Staph. /g
< 10< 10< 10< 10< 10< 10< 10
Standard Plate Count /gmax. 30,000max. 30,000max. 30,000max. 30,000max. 30,000max. 30,000max. 30,000
E. Coli /g
negativenegativenegativenegativenegativenegativenegative
Yeasts/Moulds /g
max. 100max. 100max. 100max. 100max. 100max. 100max. 100
Salmonella /25g
negativenegativenegativenegativenegativenegativenegative
Coliforms /g
< 10< 10< 10< 10< 10< 10< 10
StorageStore in a temperature controlled warehouse at max. 65% relative humidity and below 25°C.
Shelf life12 - 18 months
OriginsEU, Argentina, Uruguay, U.S.A., India, New Zealand, Australia

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