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Edible Caseinates Standard
v 1.0 | Effective 02/22/2024
Product Definition
Edible Caseinates are the milk products obtained by separating, washing, and drying the coagulum of previously pasteurized skimmed milk and/or other products obtained from milk, where that coagulum is the result of acid precipitation and where that coagulum has been neutralized by the addition of an alkaline agent prior to drying. Edible Caseinates comply with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.
Standard: Printable PDF
Composition
| Parameter | Units of Measure | Limits |
|---|---|---|
| Milk Protein | % w/w, dry basis | 90.0 minimum |
| Milkfat | % | 2.0 maximum |
| Total moisture | % w/w | 6.0 maximum |
| Lactose | % w/w | 1.0 maximum |
| pH | -- | 8.0 maximum |
Other Characteristics
Physico-chemical Properties
| Parameter | Units of Measure | Limits |
|---|---|---|
| Scorched particles | mg/25g | 15.0 maximum |
| Color | visual | white to cream colored |
| Flavor and odor | sensory | bland natural flavor and odor and free from offensive flavors and odors |
| Physical appearance | visual | free of lumps that do not break up under slight pressure; free of foreign material |
Microbiological Analysis
| Parameter | Units of Measure | Limits |
|---|---|---|
| Standard plate count | CFU/g | 30,000 maximum |
| Yeast and mold | CFU/g | 100 maximum |
| Coliforms (1) | CFU/g | 10 maximum |
| Enterobacteriaceae (1) | CFU/g | 10 maximum |
| Salmonella | CFU/100g | not detected |
| Staphylococcus (coagulase positive) | CFU/g | not detected |
Methods of Analysis
| Parameter | Reference Method |
|---|---|
| Protein | AOAC 991.20 (N x 6.38) |
| Milkfat | AOAC 989.05 |
| Moisture | AOAC 925.45 |
| Lactose | AOAC 984.15 |
| Scorched particles | ISO 5739 |
| pH | USDA |
| Heavy metals | FCC |
| Microbiological tests | AOAC |
Permissable Additives
Edible Caseinates must be neutralized with an appropriate alkaline reagent; commonly used examples include calcium hydroxide, potassium hydroxide, sodium hydroxide, sodium carbonate, and ammonium hydroxide. Any neutralizingAddition of caustic, such as sodium hydroxide, to increase the pH of the product. Neutralizing typically would be used only for acid or fermented whey. agent used for this purpose shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRASGenerally recognized as safe status, where applicable.
Product Labeling
Recommended identification: Edible ________________Caseinate, where the cation contributed by the neutralizingAddition of caustic, such as sodium hydroxide, to increase the pH of the product. Neutralizing typically would be used only for acid or fermented whey. agent is stated (e.g., calcium, potassium, sodium, ammonium)
Edible Caseinates are suitable for non-dairy coffee creamers, whipped toppings, dairy blends, nutritional products, baked goods, protein fortification, and other applications.
Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations. As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%. Stocks should be rotated and should utilized in accordance with the manufacturer’s established date of expiration or retest.
Multiwall kraft bags with polyolefin inner liner, or other suitable closed containers (e.g., totes) are typical.
