Caseins & Carbs
Edible Acid Casein Standard
v 2.0 | Effective 07/10/2024
Product Definition
Edible Acid Casein is the milk product obtained by separating, washing, and drying the acid-precipitated coagulum of previously pasteurized skimmed milk and/or other products obtained from milk. Edible Acid Casein 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 | 90.0 minimum |
| Casein proportion of milk protein | % w/w, dry basis | 95.0 minimum |
| Milkfat | % | 2.0 maximum |
| Total moisture | % w/w | 12.0 maximum |
| Ash (phosphated) | % w/w | 2.5 maximum |
| Lactose | % w/w | 1.0 maximum |
| Titratable acidity | mL 0.1 N NaOH/g | 0.27 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 |
(1) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation. For compliance to this Standard, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.
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 |
| Titratable acidity | SMEDP |
| Scorched particles | ISO 5739 |
| pH | USDA |
| Heavy metals | FCC |
| Microbiological tests | AOAC |
Product Labeling
Recommended identification: Edible Acid Casein
Edible Acid 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.
In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.
