INGREDIENTS

Rennet Casein for Superior Textural Control

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A functional milk protein for processed cheese and high-protein foods.

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Rennet Casein is a milk protein obtained by coagulating casein with rennet enzymes, followed by washing and drying. It delivers excellent structure, viscosity, and melt behaviour in cheese and processed dairy systems. With high protein content and clean flavour, it performs consistently in demanding culinary applications.

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KEY BENEFITS

Making the Difference

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High protein content (>84% dry basis)

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Firm texture and melt control

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Low fat and low lactose

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Clean dairy flavour

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Suitable for extrusion and heat-processed foods

Tech Specs
Tech Specs

Specifications at a glance

(Spec sheet shared via email upon request)

  • Protein: >84% (dry basis)
  • Format: White, free-flowing powder
  • Allergen: Contains Milk
Special Status: Vegetarian | HALAL | Kosher
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APPLICATIONS

Solving Everyday Challenges

Meltable cheese with smooth texture
Processed cheese

Processed cheese

Cheese alternatives with blended flavors
Analogue cheese blends

Analogue cheese blends

Ready-to-use creamy cheese sauces
Cheese sauces and spreads

Cheese sauces and spreads

Foods enriched with extra protein
Protein-fortified foods

Protein-fortified foods

FAQs

In case you were wondering

Rennet Casein provides firm texture and melt properties ideal for cheese, while Acid Casein is more suited for nutrition and industrial use.

No. Since rennet casein is a milk-derived protein, it is not suitable for vegan or fully plant-based cheese. However, it is widely used in processed cheese and analogue cheese formulations where dairy ingredients are permitted.
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