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Casein is the major protein in cows’ milk. It comprises about 80% of the total protein content of which the rest are either whey or serum proteins. Casein is the basic component of ordinary cheese. In the cheese-making process, casein is precipitated by the action of rennet enzymes, and a coagulum is formed consisting of casein, whey proteins, fat, lactose and the minerals of the milk. Commercial casein is made from skim milk by one of two general methods: precipitation by acid or coagulation by rennet.

We offer following types of Casein & Caseinates

Acid Casein

Rennet Casein

Sodium Caseinate

Calcium Caseinate

Acid Casein – milk protein is obtained from skimmed milk by acid precipitation. It is high in protein, low in fat and lactose. A functional ingredient mostly used for protein enrichment in food applications.

Rennet Casein – obtained by means of rennet coagulations of skimmed milk and subsequently separated from the whey. It is an essential ingredient in analogue cheese, sliced processed cheeses and pizza cheeses


20-25kg multilayer Kraft paper bags and 500-1,000 kg Big Bags.


18-24 months from the date of production.


Casein & Caseinates should be stored and shipped in a cool, dry environment with temperatures below 20°C and relative humidity below 75%.