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Edible Acid Casein

Edible Acid Casein Standard

v 1.0 | Effective 09/08/2023

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
Mesh Size

Edible Acid Casein is often sized through a combination of pulverizing and/or screening steps to yield a suitable particle size distribution.  Mesh size requirements are variable and are determined by the individual manufacturer and/or customer.

Product Sieve Sizes (Mesh) % Pass Through
30 mesh 30
60
100 minimum
10 maximum
60 mesh 50
80
99 minimum
10 maximum
80 mesh 60
80
100 minimum
80 maximum
Other Characteristics
Physico-chemical Properties
Parameter Units of Measure Limits
Scorched particles mg/25g 15.0 maximum
Copper mg/kg (ppm), as is 5 maximum
Lead mg/kg (ppm), as is 20 maximum
Iron mg/kg (ppm), as is 20 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 50 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 FDA BAM
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.

Additional Resources

Additional resources including the Dried Dairy Ingredients Handbook and more are available for ADPI members. Click the button to log-in to access these resources.

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.

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