CasPRO® Rennet Casein

Rennet casein is produced by separating casein and whey from skimmed milk by adding a rennet enzyme to create a neutral pH coagulum. Our rennet casein is dried to a variety of mesh sizes for various application needs that provide maximum shelf life stability with ease of storage and handling.

Rennet casein is used as an additive in processed cheese and cheese analogues. It is used to improve texture, stretch, and melting in processed, spreadable, sliced or block cheese. Rennet casein improves nutritional benefits by increasing protein content. It also supports the reduction of sodium and fat content by reducing the use of additional emulsifying salts in processed cheese production.