Acid Casein


The acid casein is made from pasteurized and skimmed milk coagulated with hydrochloric acid. After coagulation and the curd formation, it is separated and rinsed from the whey proteins in order to purify the final product. Later, it is concentrated, ground, and dried. The final product comes in the form of a small-grained, free-flowing powder of light color, with a neutral odor and taste.

Powdered and condensed milk

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