Calcium caseinates are made from fresh skimmed milk. The proteins in the curd are made soluble and functional by neutralisation. This is done using an alkali containing calcium before continuing to drying. Adding calcium alkali makes this caseinate particularly interesting for its nutritional values. In fact, calcium is an essential mineral for human consumption, which is involved in the renewal of cells in the body.
Mainly used for their nutritional and dietary qualities. They are commonly used for protein enrichment in yoghurts, to improve coagulation properties in cheeses, and to compensate for variations in the protein content of milk. They are also used in many other products such as creams and specialty cheeses