RennetCasein

Use

Rennet Casein is the product that results from the precipitation of pasteurized milk with a rennet enzyme. rennet casein requires a ph above 9 to dissolve, as compared to acid casein, which can be dis- solved in alkali at a ph as low as 6.5. rennet casein can be dispersed at lower ph by adding a complex phosphate such as sodium tripoly- phosphate. this results in a casein of good emulsifying, whipping, foam stability, and water-binding properties. uses include imitation cheese.Rennet Casein is the product that results from the precipitation of pasteurized milk with a rennet enzyme. rennet casein requires a ph above 9 to dissolve, as compared to acid casein, which can be dis- solved in alkali at a ph as low as 6.5. rennet casein can be dispersed at lower ph by adding a complex phosphate such as sodium tripoly- phosphate. this results in a casein of good emulsifying, whipping, foam stability, and water-binding properties. uses include imitation cheese.