Rennet Casein

A protein powder produced using rennet, ideally suited for processed cheese applications

Allows more processed cheese formulation flexibility by incorporating the fat and protein sources separately

With higher levels of intact casein than natural cheese it maintains consistent performance across its shelf life

Allows production of processed cheese with higher protein and enables sodium and fat reduction

Rennet Casein delivers maximum levels of body and
functionality to processed cheese.

With a neutral pH due to its production from rennet enzymes, it is the
optimal ingredient to provide structure in processed cheese applications.

NZMP rennet casein, made from pasteurised NZ skim milk, is a natural source of amino acids and carbohydrates.

Our rennet casein is especially suitable for the production of processed cheese.

A pH4.6 casein made by the controlled acidification
of pure, pasteurised skim milk

Highly functional and versatile proteins with many uses