Where is rennet casein used?
Rennet casein powder is used in a variety of foods, including:
- cheese production
- ice cream
- dairy desserts
- protein drinks
- bakery products
- confectionery
- pharmacy
- cosmetics
- paint and varnish industry
Nutrition supplements
⠀⠀Rennet casein is suitable for different types of processed cheese. Milk proteins determine the final texture and the physicochemical stability of the finished products. Our rennet casein brings the firmness and elasticity required in processed cheese, spreadable, sliced or in blocks. Our range is adapted to low temperature, pasteurized or UHT process conditions.
⠀⠀Cheese analogues are mainly used for the production of prepared dishes (pizzas, gratins etc). It requires a fast setting time with a maximum amount of water absorbed. The finished products must be shreddable, with long stretch once melted and a high covering power. Our rennet casein provides a firm texture to the finished product, promoting good shredding properties. It also offers a good melting properties while limiting oil exudation, enhances and preserves the stretch in pizza cheese analogue.
⠀⠀Rennet casein is a dried granular, free flowing powder with high protein content, manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated. Colour: white to light cream. Taste and odour: clean and bland.
Usage tip
⠀Rennet casein designed for use as a high protein, amino acid rich base mix and pop up mix ingredient. Rennet Casein can be used as the base of HNV boilie mixes due to its partial solubility. Combines well with acid casein, lactalbumen or whey protein concentrate in equal measures.
- Allows more processed cheese formulation flexibility by incorporating the fat and protein sources separately.
- With higher levels of intact casein than natural cheese it maintains consistent performance across its shelf life.
- Allows production of processed cheese with higher protein and enables sodium and fat reduction.
- Allows for more optimised formulations for processed cheese.
- Provides excellent flavour stability due to its consistency.
Rennet casein properties
Rennet casein has several distinctive characteristics:
- Good nutritive value
- Excellent flavour stability
- Low fat and cholesterol levels
- Excellent emulsifying capability
- Insoluble in water
Customer guidance
- This product should be stored in a cool, dry place out of direct sunlight.
- As this is a pure, natural product there may be physical variations between different batches.
- This is normal and does not affect the performance potential of the product.
Not right for everyone
⠀⠀Although rennet casein is safe for most people to consume, certain people should avoid it. Casein allergies, Not vegan-friendly. If you have a casein allergy or are following a vegan or dairy-free diet, you should avoid products that contain rennet casein.
Rennet casein can be used in the production of analogue and processed cheese, where butter fat is replaced by vegetable fat to reduce costs or obtain specific characteristics. In a number of different processes in cheese production, use of our products not only results in optimum quality of the end products; it also permits tighter control of the costs.
Get a wholesale rennet casein supply price right now!
As a professional producer and supplier of Rennet casein, Agrocomplex Sp. z o.o. has been selling Rennet casein in Poland since 1992. Therefore, you can be sure that you are buying Rennet casein from Agrocomplex. Please direct any questions and issues to the email address info@agrocomplex.com.pl, and we will respond within 1 business day.
FAQs: Where is rennet casein used?
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What types of food products commonly use rennet casein?
Rennet casein powder is used in various foods, including cheese production, ice cream, dairy desserts, protein drinks, bakery products, confectionery, and even in the pharmaceutical and cosmetic industries.
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What properties does rennet casein bring to processed and analogue cheeses?
Rennet casein provides firmness and elasticity to processed cheese. In analogue cheese, it gives a firm texture, promoting good shredding properties and contributes to good melting properties while limiting oil exudation and enhancing stretch.
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How is rennet casein produced?
Rennet casein is a dried granular, free-flowing powder manufactured from fresh pasteurized skimmed cow’s milk, which is enzymatically coagulated.
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What are the key benefits of using rennet casein in processed cheese formulations?
Rennet casein allows more flexibility in processed cheese formulation by incorporating fat and protein sources separately. It maintains consistent performance, allows for higher protein content, and enables sodium and fat reduction.
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What are some notable properties of rennet casein?
Rennet casein has good nutritive value, excellent flavor stability, low fat and cholesterol levels, and excellent emulsifying capability. It is also insoluble in water.
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How should rennet casein be stored to maintain its quality?
Rennet casein should be stored in a cool, dry place out of direct sunlight.
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Are there any individuals who should avoid consuming rennet casein?
Yes, individuals with casein allergies and those following a vegan or dairy-free diet should avoid products containing rennet casein.
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Can rennet casein be used to reduce costs in cheese production?
Yes, rennet casein can be used in the production of analogue and processed cheese, where butter fat is replaced by vegetable fat to reduce costs or achieve specific characteristics.
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What is the typical color and taste of rennet casein?
Rennet casein is typically white to light cream in color and has a clean and bland taste.
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In what other industries besides food is rennet casein used?
Besides the food industry, rennet casein is also used in the pharmacy, cosmetics and paint and varnish industry.
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