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Edible Rennet Casein Standard
v 1.0 | Effective 02/22/2024
Product Definition
Edible Rennet CaseinProtein in milk that precipitates at pH 4.6. is the milk product obtained by separating, washing, and drying the coagulum of previously pasteurized skimmed milk and/or other products obtained from milk, where the coagulum is the result of action by rennet and/or other coagulating enzymes. Edible Rennet CaseinProtein in milk that precipitates at pH 4.6. complies 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 | 84.0 minimum |
| Milkfat | % | 2.0 maximum |
| Total moisture | % w/w | 12.0 maximum |
| Ash | % w/w | 7.5 maximum |
| Lactose | % w/w | 1.0 maximum |
| pH | __ | 6.5-7.5 |
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 |
| Ash | AOAC 942.05 |
| Lactose | AOAC 984.15 |
| Scorched particles | ISO 5739 |
| Heavy metals | FCC |
| Microbiological tests | AOAC |
Product Labeling
Recommended identification: Edible Rennet CaseinProtein in milk that precipitates at pH 4.6.
Edible Rennet Casein is suitable for cheese production, dairy blends, nutritional products, 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.
