Product description

Fonterra (Europe) Cooperatie offers a wide variety of products which includes casein. Acid casein is produced by the controlled acidification of pure, pasteurised skim milk to pH 4.6. Acidification is achieved by adding a mineral acid or through lactic fermentation. Rennet casein is produced by the controlled precipitation of casein from pure, pasteurised skim milk through the action of microbial rennet enzymes. It is suitable for making nutritional foods and processed cheese. Casein also has a long history of use in non-food applications such as paper and cardboard coating, adhesives, leather tanning and plastics.
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