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Sodium caseinate is obtained by extrusion of acid casein, i.e. dissolving casein and processing at 135 C for 15 seconds.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Acid casein is obtained by continuous coagulation of casein from carefully skimmed milk under the influence of acid whey.
Milk powder
Cheese
Liquids
Protein concentrates
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