Mittal Dairy Product Morena, MP

Sodium Caseinate is used as source of protein & sodium in health foods, baby foods, bacteriological media, milk whitener, nutraceutical preparations, meat & food industries as an extender in meat products. Sodium Caseinate is a spray dried, free flowing, slightly hygroscopic white to off white colored powder obtained from high-grade purified casein. Sodium Caseinate is also used as a additive in weaving products as a binder.

We are a well-known Manufacturer & Supplier of Rennet Casein. Rennet Casein is obtained from pasteurized skim milk by precipitation with microbial rennet enzyme. The curd is washed to remove other milk solids prior to drying & grinding. Product Specification Physical Color : Creamy whiteFlavor : NeutralTaste : Bland Chemical Moisture :10.0 % maxpH : 6.5-7.5 10% Soln. at 20º CProtein minimum : ( As is basis ) 81.0 %Fat : 1.5 % maxAsh : 8.0-10 % max ODBLactose : 0.5 % maxSediments : Disc A per 25 gm Microbiological Total plate count : 10,000 max per gmColiforms : Absent max per gmE. Coli : Absent max per gmSalmonella : Absent max per 375 gmYeast & Mould : 50 max per gmStaphylococcus Aureus : Absent per gmListeria Monocytogenes : Absent per 25 gmShigella : Absent per 25 gm Packaging 25 kg Multi-wall Kraft paper bags with inner polyethylene liner. Storage & handling Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life. Transportation Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20’ container is 17 MT and 40’ container is 25 MT. Recommended Usage Rennet Casein is mainly used as an ingredient in the manufacture of cheese analogs, for nutritional fortification and in pet food. Rennet grade MITTAL whole milk powder is a homogeneous, free following powder manufactured from pasteurized fresh whole milk and spray dried to provide an excellent source of all natural dairy protein and butter fat. It is off white in colour with a clean milky flavor Low or medium heat grades can be provided as per requirement. MITTAL Acid casein is free flowing dairy ingredient from fresh pasteurized skim milk manufactured by precipitation of casein curd. Product Characteristics High nutritional valueGood bland flavorLow ash levelRaw material for CaseinatesRaw material for variety of cheeses

Industrial 'B' Grade Casein We are specialized in manufacturing premium quality 'B' grade casein, which is used in various industrial applications like leather industry, chemical industry, emulsion industry, medicine industry and many more. Our B grade casein is packed in multiple oven plastic liner bags and can be stored under cool, dry, clean ware house conditions until the valid date expire. Available in color and luster of milk white or light yellow, with a mesh size of 40M, 60M, 90M Analytical Test Report Physico-Chemical Characteristics Appearance : Whitish / Creamy PowderTexture : FineMoisture : 10.0 % MaxProtein % ODB : 69-70.50 % MinpH (10% 2/v Solution) : 4.50Fat Content : 7-9.50 % MaxTotal Ash Content : 4.75 % MaxTotal Acidity (ml of 0.1N NaOH) : 10.50 ml.Total Minerals % as such : 1.69 % Max Microbiological Characteristics Total Plate Count per gm : 50, 000 MaxYeast & Mould / gm : 10 gm.Coliform / 0.1 gm : AbsentSalmonella / 375 gm : AbsentParticle Mesh Size : 100 % Pass To 60 Mesh Sieve

Industrial 'A' Grade Super Refined Casein Offering superior quality 'A' grade casein and casein mlik protein, which is available in a luster of white k milk white or light yellow & comes in a mesh size of 40M, 60M, 90M. Our A grade casein is packed in oven plastic liner bags. It can be stored under cool, dry, clean ware house conditions until the valid date expires. This A grade casein is also used as an additive for polishing, dyeing & coloring. Our A grade casein is used across industry verticals like leather industry, chemical industry, emulsion industry, medicine industry and many more. Analytical Test Report Physico-Chemical Characteristics Appearance : Whitish / Creamy PowderTexture : FineMoisture : 10.0 % MaxProtein % ODB : 74-75.75 % MinpH (10% 2/v Solution) : 4.60Fat Content : 6-7.30 % MaxTotal Ash Content : 4.00 % MaxTotal Acidity (ml of 0.1N NaOH) : 10.40 mlTotal Minerals % as such : 1.69 % Max Microbiological Characteristics Total Plate Count per gm : 50, 000 MaxYeast & Mould / gm : 10 gmsColiform / 0.1 gm : AbsentSalmonella / 375 gm : AbsentParticle Mesh Size : 100 % Pass To 60 Mesh Sieve

Industrial 'A' Grade Extra Refined Casein We are into producing & exporting of 'A+' grade casein. Our A grade casein is used across industry verticals like leather industry, chemical industry, paper making, emulsion industry, medicine industry and plant. These A grade casein is also used as an additive for polishing, dyeing & coloring. Available in color and luster of milk white or light yellow, with a mesh size of 40M, 60M, 90M. These casein is packed in multiple oven plastic liner bags with inner liner up to 50kg weight net. Can be stored under cool, dry, clean ware house conditions until the valid date expires. Analytical Test Report Physico-Chemical Characteristics Appearance : Whitish / Creamy PowderTexture : FineMoisture : 9.50 % MaxProtein % ODB : 80-82.75 % Min.pH (10% 2/v Solution) : 4.40Fat Content : 3-4 % Max.Total Ash Content : 3.25 % Max.Total Acidity (ml of 0.1N NaOH) : 9.60 ml.Total Minerals % as such : 1.71 % Max. Microbiological Characteristics Total Plate Count per gm : 25, 800Yeast & Mould / gm : 9 gm.Coliform / 0.1 gm : AbsentSalmonella / 375 gm : AbsentParticle Mesh Size : 100 % Pass To 60 Mesh Sieve

Casein is produced by controlled acidification of pure, pasteurized skim milk resulting in the precipitation of casein curd. The curd is washed to remove other milk solids prior to drying & grinding. Product Specification Physical Color : Creamish/Dull whiteFlavor : NeutralTaste : Bland Chemical Moisture : 11.0 % maxpH : 4.0-5.0 - 10% Soln. at 20º CFree Acidity : 0.2 % maxProtein : 95.0 % min ODBFat : 2.0 % maxAsh : 2.0 % max ODBLactose : 0.2 % maxSediments : Disc A per 25 gm Microbiological Total plate count : 10,000 max per gmColiforms : Absent max per gmE. Coli : Absent max per gmSalmonella : Absent max per 375 gmYeast & Mould : 50 max per gmStaphylococcus Aureus : Absent per gmListeria Monocytogenes : Absent per 25 gmShigella : Absent per 25 gm Packaging 25 kg Multi-wall Kraft paper bags with inner polyethylene liner. Storage & handling Product can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 ºC. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life. Transportation Container loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20’ container is 17 MT and 40’ container is 25 MT. Recommended Usage Casein is mainly used as an ingredient in the manufacture of pharmaceutical products, dietetic and other specialized foods, cheese products, ice cream, infant formulae, coffee whitener and other processed food. It is also used for conversion to caseinates.

Calcium Caseinate is used in nutraceuticals, tonics, protein biscuits, health care & therapeutic products. The Calcium Caseinate is a spray dried, free flowing, slightly hygroscopic white to off white colored powder. This Calcium Caseinate is easily dispersible in water & forms uniform dispersion. Calcium Caseinate is also used as a whitener instead of milk & milk products & substitute for whole milk diet in lactose intolerance.