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Industrial Casein

Casein is a protein substance (approximately 94% of proteins on dry), obtained by setting the milk with the help of an acid or a reagent. Residues are removed from the resulting curd cheese by frequent washing, wringing out, drying then crushing.

We are edible and industrial casein specialists. Our Sales, Production, Quality/R&D teams are available to deal with all the questions and requests of European and international clients.

We draw up tailor-made programmes and respond to:
- client specifications following different applications`
- grain sizes (30 to 110 mesh), viscosity, etc.
- logistics requests: deliverable quantities from 25 kg to 24 tonnes in sacks or big bags.



Our site at Plestan (Production & Storage) 



Our R&D laboratory with the team at Plestan