Casein

Features:
1) Protein (dry base): 90% min.
2) Fat: 2.0% max.
3) Moisture: 12% max.
4) Laclose: 1.0% max.
5) Ash: 2.5% max.
6) PH: 4.1 - 4.6
7) Acid value: 80T max.
8) Total count: 30,000cfu/g max.
9) Coliform: 40 / 100g max.
10) It can be used for paper making, dyestuff, bonding agent, and food additives

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