Food-grade rennet casein 90 mesh is obtained from pasteurized, skimmed cow’s milk through enzymatic coagulation, followed by drying. This process preserves the high protein content and key functional properties important in various technological applications. The product is a loose, homogeneous powder ranging in color from white to light cream.
Natural enzymatic casein is characterized by a neutral taste and smell, and good solubility. Its low levels of fat, lactose, and moisture, combined with high microbiological purity, make it suitable for both food and industrial applications.