What are the typical storage conditions for casein and caseinate?

Casein and caseinate should be stored in a dry, cool environment, ideally below 25 °C, to prevent moisture absorption and microbial growth. The product must be kept in sealed containers away from direct sunlight and strong odors.

How is the quality of casein and caseinate usually assessed before purchase?

Buyers evaluate the protein purity, moisture content, and ash level using standard laboratory analyses. They also check for the absence of off‑flavors, discoloration, and any signs of microbial contamination.

What packaging formats are commonly used for shipping casein and caseinate?

The commodity is typically packed in bulk bags, such as polypropylene or paper bags, that provide moisture barrier protection. For smaller orders, it may be supplied in food‑grade drums or sealed containers to maintain product integrity during transport.

Casein and Caseinate

Casein and caseinate are milk proteins extracted from dairy milk. They are supplied as dried powders used as functional ingredients in food and feed formulations.

Prices, specifications and international trade for casein and caseinate under HS 350110.

Casein and Caseinate Price

$7,199USD/t

Published reference · Jul 1, 2026

Casein and caseinate is quoted in USD/t at NZL. Historical customs values may differ from the headline reference.

Explore casein and caseinate prices

Casein and Caseinate Historical Unit Values

Casein and Caseinate Suppliers

Find casein and caseinate suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.

Explore casein and caseinate suppliers

Casein and Caseinate Exports and Imports

Loading trade map…

New Zealand led reported casein and caseinate exports in 2025, at $433M.

Compare casein and caseinate exporting countries

Casein and Caseinate Specifications and Quality

Casein and caseinate grading factors include Purity, Moisture Content, and Nitrogen (Protein) Content.

Grading Factors

Quality assessment for casein and caseinate considers Purity, Moisture Content, and Nitrogen (Protein) Content.

Purity
Buyers assess the percentage of true casein or caseinate relative to total solids, typically expressed as a minimum purity level.
Moisture Content
Moisture is measured to ensure it does not exceed specified limits, as excess moisture can affect shelf‑life and flowability.
Nitrogen (Protein) Content
The nitrogen content, expressed as protein percentage, is verified to confirm the product meets the declared protein level.
PH Level
The pH of the casein or caseinate solution is checked to ensure it falls within the acceptable range for the intended application.

Common Defects

Recorded defects for casein and caseinate include Microbial Contamination, Excess Moisture, and Foreign Material.

Microbial Contamination
Presence of pathogenic or spoilage microorganisms above acceptable limits.
Excess Moisture
Moisture levels higher than specification, leading to clumping or reduced stability.
Foreign Material
Inclusion of non‑casein particles such as dust, metal fragments, or other contaminants.

Certifications

Certifications documented for casein and caseinate include ISO 22000, HACCP, and Kosher. Their applicability depends on the individual product and shipment.

ISO 22000
Food safety management system certification applicable to casein and caseinate production.
HACCP
Hazard analysis and critical control points certification ensuring controlled processing.
Kosher
Certification that the product meets kosher dietary standards.
Halal
Certification confirming compliance with halal requirements.

Casein and Caseinate Facts and HS Code

Casein and caseinate belongs to dairy within protein and dairy. Its customs classification covers HS 350110.

Casein and Caseinate HS Code

Product type	Intermediate
Form	Dried
Position in the chain	Primary
Category	Dairy — Protein and dairy
HS codes	350110
HS6 description	Casein
Quoted in	USD/t
Reference location	NZL

Production & Handling

Casein and caseinate storage guidance: Totes or bulk bags

Production and Storage

Perishability	Low
Temperature regime	Ambient
Storage conditions	Totes or bulk bags
Processing steps	Milk collection and standardization Pasteurization Separation of cream and skim milk Ultrafiltration of skim milk to concentrate protein Acid or rennet precipitation of casein Washing and centrifugation of curd to purify casein Drying (spray‑drying or drum‑drying) to produce caseinate powder

Packaging

Typical casein and caseinate packaging includes Bulk Polyethylene Bags and Steel Drums.

Bulk Polyethylene Bags
Large flexible bags (e.g., 20‑25 t) with inner liners for moisture protection.
Steel Drums
Sealed drums (e.g., 200 kg) used for smaller shipments and easier handling.

Uses & Risks

Casein and caseinate is used in Cheese production, Protein supplements, and Infant formula.

End Uses

Cheese production
Casein provides the primary protein matrix for curd formation in a wide range of cheeses.
Protein supplements
Caseinate is used in sports nutrition powders and meal‑replacement products for its high‑quality protein content.
Infant formula
Caseinate serves as a major protein source in formulated milks for infants and toddlers.
Nutritional bars and fortified foods
Caseinate is incorporated to boost protein levels in snack bars, cereals, and other fortified food items.
Pharmaceutical excipient
Casein derivatives act as binders, stabilizers, or coating agents in certain drug formulations.

Uses and Related Commodities

Downstream industries	Food manufacturing, Animal feed production, Nutraceutical and supplement industry, Pharmaceutical formulation

Sourcing risks

Risk	Category	Severity	Mitigation
Pathogenic bacterial contamination Food safetyHigh Improper hygiene or temperature control during processing can allow growth of pathogens such as Listeria monocytogenes or Salmonella, which can survive in dried casein powders.	Food safety	High	Implement strict GMP, HACCP controls, and maintain low moisture and proper storage temperatures.
Melamine adulteration FraudHigh Melamine may be added to casein or caseinate to falsely increase apparent protein content, posing severe health risks.	Fraud	High	Conduct routine analytical testing for melamine and other non‑protein nitrogen sources.
Allergen cross‑contamination Food safetyMedium Casein is a major milk allergen; accidental mixing with non‑dairy protein streams can lead to undeclared allergen presence.	Food safety	Medium	Segregate processing lines, use dedicated equipment, and verify allergen labeling through testing.
Trade restriction variability PolicyMedium Changes in tariff preferences and customs regulations for casein and caseinate can affect market access and cost structure.	Policy	Medium	Monitor trade agreements and maintain compliance documentation for all relevant jurisdictions.

Casein and Caseinate Questions

What are the typical storage conditions for casein and caseinate?: Casein and caseinate should be stored in a dry, cool environment, ideally below 25 °C, to prevent moisture absorption and microbial growth. The product must be kept in sealed containers away from direct sunlight and strong odors.
How is the quality of casein and caseinate usually assessed before purchase?: Buyers evaluate the protein purity, moisture content, and ash level using standard laboratory analyses. They also check for the absence of off‑flavors, discoloration, and any signs of microbial contamination.
What packaging formats are commonly used for shipping casein and caseinate?: The commodity is typically packed in bulk bags, such as polypropylene or paper bags, that provide moisture barrier protection. For smaller orders, it may be supplied in food‑grade drums or sealed containers to maintain product integrity during transport.