Rennet Casein 779
Rennet Casein 779 delivers body and functionality to processed cheese with faster hydration than 30 mesh. It is produced by precipitation of casein from pasteurised New Zealand skim milk. The curd is washed, dried, and ground to a 90 mesh particle size. Made with milk from New Zealand grass-fed cows.
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Features:
- Consistent particle size
- Fast dissolving in water, with the addition of emulsifying salts and heat during processed cheese manufacture
- Very low lactose <0.2%
- Origin: New Zealand
Religious Status:
- Halal
Our Sustainability Story*:
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Explore applications
This ingredient can be used in the following applications:
- Analogue cheese
- Processed cheese
Key benefits
Rich in functional protein
Provides firmness and elasticity in processed and analogue cheese, and calcium required for shredability, melt and stretch in processed mozzarella.
Low lactose, fat & sodium*
*May enable low lactose, low fat and low sodium formulations.
Complete protein
Complete protein with all 9 essential amino acids.
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Naturally nutritious
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. Rennet Casein delivers maximum levels of body and functionality, and with a neutral pH due to its production from rennet enzymes, it is the optimal ingredient to provide structure in processed cheese applications.
Resources
Product Summary: NZMP™ Rennet Casein 779
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