Casein Product Identity, Composition and Trade Evidence

Editorial evidence reviewedReviewed 2026-09-16Release 2026-09-19-batch-230

Market value

$3B

Producing countries tracked

6

Grading systems

1

Active supply risks

5

Trade corridors

6

Latest reviewed evidence

Codex CXS 290-1995, amended through 2023, sets minimum milk protein in dry matter at 84 percent for edible rennet casein, 90 percent for edible acid casein and 88 percent for edible caseinates; casein must be at least 95 percent of milk protein for all three. Codex maximum water is 12 percent for rennet and acid casein and 8 percent for caseinates, while milkfat and lactose are capped at 2 percent and 1 percent. USDA's U.S. Extra Grade for edible dry acid casein instead requires at least 95 percent protein on a dry basis, no more than 10 percent moisture and 1.5 percent milkfat. These are product-identity and jurisdiction-specific grade references, not results for an untested lot, current supply or price.

Codex edible rennet-casein milk-protein floor

84

percent in dry matter, minimum · Codex CXS 290-1995, amended 2023

Codex edible acid-casein milk-protein floor

90

percent in dry matter, minimum · Codex CXS 290-1995, amended 2023

Codex edible-caseinate milk-protein floor

88

percent in dry matter, minimum · Codex CXS 290-1995, amended 2023

Codex casein share of milk-protein floor

95

percent, minimum for all three edible casein products · Codex CXS 290-1995, amended 2023

Codex acid- and rennet-casein water ceiling

12

percent, maximum · Codex CXS 290-1995, amended 2023

Codex edible-caseinate water ceiling

8

percent, maximum · Codex CXS 290-1995, amended 2023

USDA U.S. Extra Grade acid-casein protein floor

95

percent dry basis, minimum · USDA edible dry casein (acid) grade standard, accessed 2026-09-16

EU edible-caseinate pH upper bound

8

pH; lower bound 6 · Directive (EU) 2015/2203

Acid casein, rennet casein and caseinates are separate products

Codex defines edible acid casein as the washed and dried acid-precipitated coagulum of skimmed milk or other milk products. Edible rennet casein uses rennet or another suitable coagulating enzyme. Edible caseinate is made by treating edible casein or casein curd with neutralizing agents and drying it; Codex also requires the cation to accompany the caseinate name. Atlas retains process identity and cation because functionality, composition and buyer use cannot be inferred from a generic casein label.

Edible casein, technical casein and other milk proteins stay separate

CXS 290-1995 covers edible acid casein, edible rennet casein and edible caseinate intended for direct consumption or further processing. That scope does not automatically cover technical or industrial casein, milk protein concentrate, whey protein, casein hydrolysate or a finished nutritional or formulated product. Atlas keeps intended use, destination law, allergen and food-safety evidence, composition basis and processing aids attached to the exact product instead of transferring food-grade status or analytical results across categories.

Composition limits are not a lot certificate

Codex specifies different milk-protein and water limits by product, while USDA U.S. Extra and Standard grades for dry acid casein use their own protein, moisture, milkfat, bacterial, scorched-particle and free-acid criteria. EU Directive 2015/2203 supplies another destination-specific framework for caseins and caseinates intended for human consumption. A seller label does not prove compliance: Atlas retains representative sampling, laboratory, named method, result, dry-matter basis, detection or quantification limit, test date and chain of custody with each lot claim.

A standard profile does not establish a delivered casein price

Composition references cannot establish milk origin, current availability, acid or enzyme process yield, particle size, solubility, caseinate cation, package value, certification status or route cost. A delivered comparison still needs current permitted observations for the exact edible or technical product, composition and tested lot, package, quantity, origin, currency, Incoterm, destination, delivery window, freight and information vintage. Atlas withholds a physical estimate when those observations or usage rights are missing.

Questions procurement teams ask

Are acid casein and rennet casein interchangeable?

No. They use different coagulation processes and Codex assigns different minimum milk-protein and ash criteria. The exact process, composition and end use must remain attached to the lot.

Is caseinate the same as casein?

No. Caseinate is produced by treating casein or casein curd with neutralizing agents and drying it. The cation used, such as sodium or calcium, is part of the product identity.

Does a 95 percent protein claim prove the lot meets every casein standard?

No. Protein basis and product identity matter, and other requirements can include casein share, water, milkfat, lactose, ash, pH or free acid, microbiology, contaminants and lot-specific testing.

Which fields make casein offers comparable?

Exact product name, acid or rennet process, caseinate cation, edible or technical intended use, milk origin, protein and casein basis, moisture, milkfat, lactose, ash, pH or free acid, microbiological and contaminant results, particle size, solubility, package and lot, quantity, origin, currency, Incoterm, destination, delivery window and evidence date.