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casein
Effective quality systems ensure that our casein products meet or exceed customer expectations.Data-driven measurement systms enable us to continuously track and improve our processes.

We have laboratory facilities at every stage effecting quality of the casein product including our purchasing offices and plants to enable them to check the production of casein and sourcing of milk.When the bulk batches are ready for despatch a further analysis is carried out again to confirm the quality of the casein prodcut as per the buyer's requirements.Records are kept of each of these lots together with samples of each lot.

Quality Control at our end is particularly important as the consistency of quality is vital in the production carried out by our customers.We follow various test methods as per indian standards and the test methods developed in house by our quality control department.Some of this test methods are given below for reference to new users of casein.We can also send other test methods on request.

Edible Acid Casein is a low fat milk protein, free of the carbohydrates, has a good flavour profile and excellent nutritional properties making it ideal for medical and nutritional application. It is used in coffee whiteners, infant formulas, processed cheese and for use in pharmaceutical industries.

Analytical Test Report
A. PHYSICO-CHEMICAL CHARACTERISTICS
Appearance Whitish / Creamy Powder
Texture Fine
Moisture 8.30 % Max.
Protein % ODB 92.75 % Min.
pH (10% 2/v Solution) 4.60
Fat Content 2.25 % Max.
Total Ash Content 2.40 % Max.
Total Acidity (ml of 0.1N NaOH) 8.80 ml.
Free Acidity As L.A.% 0.149 ml.
Total Minerals % as such 1.71 % Max.
B. MICROBIOLOGICAL CHARACTERISTICS
Total Plate Count per gm 12, 200
Yeast & Mould / gm 9 gm.
Coliform / 0.1 gm Absent
Salmonella / 375 gm Absent
Particle Mesh Size 100 % Pass To 60 Mesh Sieve

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
A. PHYSICO-CHEMICAL CHARACTERISTICS
Appearance Whitish / Creamy Powder
Texture Fine
Moisture 9.50 % Max
Protein % ODB 86.75 % Min.
pH (10% 2/v Solution) 4.40
Fat Content 3.20 % Max.
Total Ash Content 3.25 % Max.
Total Acidity (ml of 0.1N NaOH) 9.60 ml.
Total Minerals % as such 1.71 % Max.
B. MICROBIOLOGICAL CHARACTERISTICS
Total Plate Count per gm 25, 800
Yeast & Mould / gm 9 gm.
Coliform / 0.1 gm Absent
Salmonella / 375 gm Absent
Particle Mesh Size 100 % Pass To 60 Mesh Sieve

Offering superior quality 'B' 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 B 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 B grade casein is also used as an additive for polishing, dyeing & coloring. Our B grade casein is used across industry verticals like leather industry, chemical industry, emulsion industry, medicine industry and many more.

Analytical Test Report
A. PHYSICO-CHEMICAL CHARACTERISTICS
Appearance Whitish / Creamy Powder
Texture Fine
Moisture 10.0 % Max
Protein % ODB 81.75 % Min
pH (10% 2/v Solution) 4.60
Fat Content 4.30 % Max.
Total Ash Content 4.00 % Max.
Total Acidity (ml of 0.1N NaOH) 10.40 ml
Total Minerals % as such 1.69 % Max
B. MICROBIOLOGICAL CHARACTERISTICS
Total Plate Count per gm 50, 0 00
Yeast & Mould / gm 10 gm.
Coliform / 0.1 gm Absent
Salmonella / 375 gm Absent
Particle Mesh Size 100 % Pass To 60 Mesh Sieve

We are specialized in manufacturing premium quality 'C' Grade Casein, which is used in various industrial applications like leather industry, chemical industry, emulsion industry, medicine industry and many more. Our C 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
A. PHYSICO-CHEMICAL CHARACTERISTICS
Appearance Whitish / Creamy Powder
Texture Fine
Moisture 10.0 % Max
Protein % ODB 77.50 % Min
pH (10% 2/v Solution) 4.50
Fat Content 5.50 % Max.
Total Ash Content 4.75 % Max.
Total Acidity (ml of 0.1N NaOH) 10.50 ml
Total Minerals % as such 1.69 % Max
B. MICROBIOLOGICAL CHARACTERISTICS
Total Plate Count per gm 50, 0 00
Yeast & Mould / gm 10 gm.
Coliform / 0.1 gm Absent
Salmonella / 375 gm Absent
Particle Mesh Size 100 % Pass To 60 Mesh Sieve
Analytical Test Report
A. PHYSICO-CHEMICAL CHARACTERISTICS
Appearance Whitish / Creamy Powder
Texture Fine
Moisture 12.0 % Max
Protein % ODB 61.00 % Min
pH (10% 2/v Solution) 5.50
Fat Content 12.50 % Max.
Total Ash Content 5.75 % Max.
Total Acidity (ml of 0.1N NaOH) 12.50 ml
Total Minerals % as such 1.72 % Max
   
   
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casein
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