Acid Casein is a granular milk protein suitable for use in a wide range of non-food applications, produced by controlled acidification of pure skim milk. Acidification is achieved by adding a mineral acid.

Type: Acid Casein (100%), Food Grade, Highest Quality. 

Storage conditions: Keep in cool (below 25°C) and dry place (relative humidity below 65%) 

Shelf Life: 12 months 

Packaging: Net 25 kg in multilayer paper bag with polyethylene liner

Acid Casein is a granular milk protein suitable for use in a wide range of non-food applications, produced by controlled acidification of pure skim milk. Acidification is achieved by adding a mineral acid. 

Type: Acid Casein (100%), Technical Grade, Highest Quality.

Storage conditions: Keep in cool (below 25°C) and dry place (relative humidity below 65%).

Shelf Life: 12 months 

Packaging: Net 25 kg in multilayer paper bag with polyethylene liner

Multifunctional cow`s milk protein. Produced from acid casein by an extrusion method 

Application: food industry (dairy, nutrition, bakery, confectionery, sausage and meat, etc., products).

Storage conditions: Keep in the relative air humidity not above 80%, at a temperature from 0 to 25˚С.

Shelf Life: 24 months

Packaging: Paper bag with a polyethylene inner liner, 25 kg net.

Unsalted Sweet Cream Butter manufactured from pasteurized cream derived from fresh cow's milk (no additives). Well-defined creamy taste with signs оf pasteurization, without foreign tastes and odors of light-yellow or yellow color.

Allergens: Our product contains the following allergens: milk protein, lactose.

Storage conditions: Keep frozen in dry place (relative humidity below 80%)

Shelf Life: 
from 0°C to minus 5°C 3 months  
from minus 6°C to minus 11°C 9 months  
from minus 12°C to minus 18°C 12 months

Packaging: Net 25 kg in paper box with polyethylene liner. The materials used to package our ingredients comply with European regulation EC 1935/2004 (and subsequent amendments) for materials and articles intended to be in contact with foodstuff.