Arrabawn Acid Casein is a pure milk protein obtained from fresh pasteurised skim milk by acid precipitation of the casein and drying

Acid Caseins provide:

• Highly nutritional value, low in fat, cholesterol and lactose
• Clean and bland flavour
• Very good water binding properties
• Emulsification properties
• Small particle size

Applications include:

• Coffee creamers/whiteners
• Cream liqueurs
• Processed cheese, cheese analogues / imitation cheeses
• Sauces

Typical Composition

Protein on dry matter (%)	96.4
Moisture	< 10
pH	4.3
Ash (%)	1.8
Fat (%)	0.8
Total plate count at 30°C / g	1000
Coliforms / g	Negative
Yeast and Moulds / g	Negative
Salmonella / 25 g	Negative

Arrabawn Caseinate is a dispersible pure milk protein obtained from fresh pasteurised skim milk by acid precipitation of the casein, reacting with a neutralizing agent and drying. It has an exeptional bland and neutral flavour.

The Arrabawn Caseinate range includes:

• Sodium Caseinate
• Calcium Caseinate
• Different mineral profiles on request

Sodium Caseinates provide

• source of protein
• good solubility at neutral pH
• excellent emulsification
• high aeration capacity (whipping and foaming)
• high fat and waterbinding capacity
• freeze / thaw stabilization

Typical Composition

Protein on dry matter (%)	95.6
Moisture	6
pH	6.8
Ash (%)	4.1
Sodium (%)	1.4
Fat (%)	0.8
Bulk density, tapped (g/mL)	0.7
Total plate count at 30°C / g	1000
Coliforms / g	Negative
Yeast and Moulds / g	Negative
Salmonella / 25 g	Negative

Calcium Caseinates provide

• source of protein
• good dispersibility
• low viscosity
• high opacity and whitening power (more so than sodium caseinates)
• good emulsification capacity

Typical Composition

Protein on dry matter (%)	95.6
Moisture	6
pH	6.8
Ash (%)	4.1
Calcium (%)	1.4
Fat (%)	0.8
Bulk density, tapped (g/mL)	0.7
Total plate count at 30°C / g	1000
Coliforms / g	Negative
Yeast and Moulds / g	Negative
Salmonella / 25 g	Negative