Product Introduction：

Rabbit milk is characterized as a very protein rich milk with 13-15% of protein content, compared to cow and goat milk’s 3-5%. Casein is composed of a group of related phosphoproteins in milk, which makes 70% of the total proteins and precipitates in

Detailed Description：

Rabbit milk is characterized as a very protein rich milk with 13-15% of protein content, compared to cow and goat milk’s 3-5%. Casein is composed of a group of related phosphoproteins in milk, which makes 70% of the total proteins and precipitates in the isoelectric conditions (pH 4.6). Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binding agent in various industries including emulsion industry, chemical industry, paper, leather, etc., as well as to use as medical and biochemical reagents.