Gevina - Casein

QUESTION: Sodium caseinate is often an ingredient in so-called “non-dairy” coffee creamers. What is casein?

ANSWER: Casein is one of the proteins in milk. Depending on how it is separated from milk, there are two types of casein, rennet casein and acid casein.

• Rennet casein is made by adding rennet to milk and allowing the milk to curdle. The curds are then washed to remove all the lactose (milk sugars) and all that is left is the casein protein. Because this product is made with rennet, it has the same status as cheese. For rennet casein to be kosher and not become gevinas akum, a mashgiach must either add the rennet to each batch of milk or, at the very least, be present and supervise the rennet casein being made.

• Acid casein is made without any coagulant. Instead, it is made in a manner similar to cottage cheese, by lowering the pH of the milk until it naturally curdles. Here too the curds are then washed to remove all the lactose (milk sugars) and all that is left is the casein protein. Its status as it relates to gevinas akum is similar to cottage cheese, which was discussed in a previous Halacha Yomis. The OU does not require a mashgiach to be present at all times for an acid casein production.

Products that contain casein or sodium caseinate are just as dairy as products that contain cheese. It is common for products labeled “non-dairy” creamer to contain sodium caseinate. These products are labeled as “non-dairy” creamers, since they do not contain any actual cream. However, since they often contain other dairy ingredients such as sodium caseinate, the consumer must always be vigilant to check if they are really pareve.

____________________________________________________

The Gerald & Karin Feldhamer OU Kosher Halacha Yomis is dedicated to the memory of Rav Yisroel Belsky, zt"l, who served as halachic consultant for OU Kosher for more than 28 years; many of the responses in Halacha Yomis are based on the rulings of Rabbi Belsky. Subscribe to the Halacha Yomis daily email here.