For the purposes of these standards edible dry casein (acid) is the pulverized or unpulverized product resulting from washing, drying or otherwise processing the coagulum resulting from acid precipitation of skim milk which has been pasteurized before or during the process of manufacture in a manner approved by the Administrator.
Grades of Edible Dry Casein (Acid)
1. U.S. Extra Grade edible dry casein (acid) shall conform to the following requirements:
- Flavor and odor. Bland natural flavor and odor and free from offensive flavors and odors such as sour or cheesy.
- Physical appearance. Is white to cream colored; if pulverized, free from lumps that do not break up under slight pressure.
- Bacterial estimates. Standard plate count not more than 30,000 per gram. Coliform count negative per 0.1 gram.
- Protein content. Not less than 95 percent, dry basis (Nitrogen x 6.38).
- Moisture content. Not more than 10 percent.
- Milkfat content. Not more than 1.5 percent.
- Extraneous materials. Scorched particles not more than 15 mg. and free from foreign materials in 25 grams.
- Free acid. Titrated to not more than 0.20 ml. of 0.1 N NaOH per gram.
2. U.S. Standard Grade edible dry casein (acid) shall conform to the following requirements:
- Flavor and odor. Not more than slight unnatural flavors or odors and free from offensive flavors and odors such as sour or cheesy.
- Physical appearance. Is white to cream colored; if pulverized free from lumps that do not break up under moderate pressure.
- Bacterial estimates. Standard plate count not more than 100,000 per gram. Coliform count not more than 2 per 0.1 gram.
- Protein content. Not less than 90 percent, dry basis (Nitrogen x 6.38).
- Moisture content. Not more than 12 percent.
- Milkfat content. Not more than 2 percent.
- Extraneous materials. Scorched particles not more than 22.5 mg. and free from foreign materials in 25 grams.
- Free acid. Titrated to not more than 0.27 ml. of 0.1 N NaOH per gram.
Detailed standards, Inspection Instructions & Other Resources: