Rennet casein
As the main milk protein with a high protein content, rennet casein stands out for its functional properties, which notably contribute to giving processed and analogue cheeses their characteristic stretchable texture.
Our dairy expertise for rennet casein
Our casein is obtained through enzymatic coagulation of pasteurized skimmed milk.
Thanks to its excellent hydration capacity, it helps optimize processing by reducing manufacturing time.
When used cold, it provides the finished product a firm texture and good shredding properties. When heated, it enhances texture, delivers stretchability and meltability, without causing browning.
These functionalities make it an ideal solution for analog cheese applications, especially for pizza.
Moreover, its emulsifying and water retention properties are highly valued in the manufacture of processed cheeses.
Characteristics
- 100% dairy ingredient (clean label)
- Neutral taste
I&N guarantees: the excellence of our cooperative know-how
At Eurial I&N, we control the entire dairy chain, from farm to finished ingredient. Produced at Herbignac factory in Loire-Atlantique (44), our rennet casein stands out for its consistent quality, stable flavor and optimal traceability.
Milk from France
Suitable for vegetarians
Halal-certified product
Our rennet casein
Rennet casein
The main protein in milk, it has excellent functional properties that are well suited to the formulation of pizza-style cheeses and processed cheeses.
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