CASEIN | Dairy Processing Handbook
12 %, and finally ground to a powder. The drying temperature depends on the method used. In a two-stage drying process, the temperature is 50 – 55 °C in the first stage and about 65 °C in the second. Rennet casein should be white or slightly yellow. A darker colour is a sign of inferior quality and may be caused by too high a lactose content.