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Manufacturing soluble caseinates is done from lactic casein or insoluble acid in two steps. The first step is solubilisation by neutralisation, the second is dehydration or drying.
Powdered caseinates (or casein salts) are made from pasteurised skim milk. Effectively, caseins are largest percentage of milk proteins (around 80%). The milk is acidified to bring it to a pH level of 4.6, which causes the casein in the milk to flocculate (precipitate). This step is the solubilisation by neutralisation. Once precipitated and purified (washed), the casein is screened or centrifuged. It is then ground as finely as possible in order to increase the contact surface with the alkaline solution, which will then be added. The caseinates are then dried. The dehydration step can be done in three different ways: Spray drying , cylinder drying, or drying by attrition.
Depending on the nature of the alkali, various types of caseinates may be made: Soda, to obtain sodium caseinates, potash to create potassium caseinates or also calcium hydroxide to create calcium caseinate.
Caseinates offer excellent technological and functional properties: