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    4. Proteins
  2. Caseins and Caseinates
  3. Rennet Casein

Rennet Casein

A protein powder produced using rennet, ideally suited for processed cheese applications

Learn more
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Flexibility

Allows more processed cheese formulation flexibility by incorporating the fat and protein sources separately

Great Functionality

With higher levels of intact casein than natural cheese it maintains consistent performance across its shelf life

Nutrition

Allows production of processed cheese with higher protein and enables sodium and fat reduction

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Our Rennet Casein range


Rennet Casein delivers maximum levels of body and
functionality to processed cheese.

With a neutral pH due to its production from rennet enzymes, it is the
optimal ingredient to provide structure in processed cheese applications.

Characteristics

  • Allows for more optimised formulations for processed cheese
  • Provides excellent flavour stability due to its consistency
  • Available in 30 and 90 mesh to suit customer requirements
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Naturally nutritious

NZMP rennet casein, made from pasteurised NZ skim milk, is a natural source of amino acids and carbohydrates. 

 

Our rennet casein is especially suitable for the production of processed cheese.

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See our casein and caseinate range

nzmp instant whole milk powder

Caseins and Caseinates

Acid Casein

A pH4.6 casein made by the controlled acidification
of pure, pasteurised skim milk

Caseins and Caseinates

Caseinates

Highly functional and versatile proteins with many uses

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