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Edible Caseinates

Edible Caseinates Standard

v 1.0 | Effective 02/22/2024

Product Definition

Edible Caseinates are the milk products obtained by separating, washing, and drying the coagulum of previously pasteurized skimmed milk and/or other products obtained from milk, where that coagulum is the result of acid precipitation and where that coagulum has been neutralized by the addition of an alkaline agent prior to drying.  Edible Caseinates comply with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Standard: Printable PDF
Parameter Units of Measure Limits
Milk Protein % w/w, dry basis 90.0 minimum
Milkfat % 2.0 maximum
Total moisture % w/w 6.0 maximum
Lactose % w/w 1.0 maximum
pH -- 8.0 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
Lactose AOAC 984.15
Scorched particles ISO 5739
Heavy metals FCC
Microbiological tests AOAC
Permissable Additives

Edible Caseinates must be neutralized with an appropriate alkaline reagent; commonly used examples include calcium hydroxide, potassium hydroxide, sodium hydroxide, sodium carbonate, and ammonium hydroxide.  Any neutralizing agent used for this purpose shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRAS status, where applicable.

Product Labeling

Recommended identification:            Edible ________________Caseinate, where the cation contributed by the neutralizing agent is stated (e.g., calcium, potassium, sodium, ammonium)

Edible Caseinates are suitable for non-dairy coffee creamers, whipped toppings, dairy blends, nutritional products, baked goods, 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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