Besto Rennet Casein is a pure milk protein produced by coagulating fresh skimmed milk with rennet enzyme, followed by thorough washing and drying. It is the most essential component in the production of processed and analog cheeses (cheeses with vegetable fat), determining the elasticity, stretchability, and melting properties of the final product. With its neutral taste and excellent emulsification capacity, it offers high-performance results.
Provides the desired fibrous structure and ideal chewiness in pizza cheeses (mozzarella analogs), string cheese, and kashar-type processed cheeses.
Maintains protein bonds under heat treatment to create the long-fibered structure sought in pizza and toast cheeses.
Binds fat and water together to prevent oil separation problems during and after production.
Preserves the natural purity of milk and does not create any off-flavors or odors in the final product.
| Parameter | Value | Description |
|---|---|---|
| Protein (on Dry Basis) | Min. 90% | High purity casein content |
| Moisture | Max. 12% | Long shelf life and stability |
| Fat | Max. 1.5% | Controllable recipe with low fat content |
| Ash | 7.5% - 8.5% | Ideal mineral balance |
| Particle Size | 30 / 60 / 90 Mesh | Different size options suitable for process types |
You can get support from our expert team to overcome technical challenges in processed cheese production and establish the most suitable casein/melting salt balance.
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