Casein is the main protein naturally found in milk. Potassium casein is made from casein by acidity regulation, neutralization and drying.

Sensory white powder, no smell, no special smell
Ash in 3.0% or less
Severe solubility ≥99.%
Protein (in dry basis) ≥96.%
Fat 3.0% or less
Moisture 6.0% or less
Potassium 2.0% or less
Lactose 0.5% or less
PH 6.5 7.0
Total bacteria ≤5000 cfu/g
Yeast ≤50 cfu/g
Mold 50 or less cfu/g
E. coli ≤10 cfu/100g
Salmonella should not be detected
Staphylococcus aureus should not be detected.

Range of application
Used in wine clarification/filtration, low sodium food, medicine, health care products, frozen dairy products, desserts, artificial cheese, etc..