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Rennet Casein
- Origin
- : Ireland
- CAS Number
- : 9000-71-9
- HS Code
- : 3501.10.00
Basic Info
- IUPAC Name
- : rennet casein
- Molecular Formula
- : Casein protein (rennet coagulated)
- Synonyms & Trade Names
- : Rennet casein; Cheese casein; Native casein
- Purity / Assay (%)
- : 84% protein min (dry basis)
- Physical Form
- : Solid
- Concentration
- : Pure substance
- Appearance / Color
- : White to off-white solid
- Odor
- : Slight dairy
- Solubility in Water
- : Insoluble in cold water
- UN Number
- : Not applicable
- H-Statements
- : None
- P-Statements
- : P260
- REACH Status
- : Registered
- Drug Precursor Status
- : Non-precursor
- Storage Class (GHS)
- : 13
- Storage Conditions
- : Cool, dry; sealed
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Brief Overview
Rennet casein is a protein obtained from the milk coagulation by using enzymes. It has micellar texture properties and is mainly used in the production of chess because of its good melting properties.
Manufacturing Process
The commercial rennet casein is made from skim milk by acid precipitation or coagulation by rennet. Through this process, fat and minerals must be removed by multistage washing in water as they could reduce the quality of the casein. Dried casein is then shipped and used mainly in cheese production.