Peptona din caseina

Casein Pancreatic Peptone is a protein hydrolysate, obtained by digestion
with pancreatic enzyme extracts. It differs from Tryptone (Art. No. 07-119)
only in the way it is obtained, which produces a different amino acid
composition with the majority being of a smaller molecular size. It is the
most commonly used peptone in industrial fermentation processes.
Among the raw materials used in its preparation the bovine constituents
(Milk casein) belong to the category C according to “Note for Guidance”
EMEA/410/01 Rev. 2”. The Milk casein is sourced from New-Zealand,
and comes from the herds declared free from Bovine Spongiform
Encephalopathy and Foot-and-Mouth disease after examination by the
Veterinary Authorities.
The product does not contain and is not derived from specified risk
material as defined in the European Commission Decision 97/534/EC.
Also it complies with the General Monograph 1483 on “Products with Risk
of Transmitting Agents of Animal Spongiform Encephalopathies” in the
current European Pharmacopoeia.
Other constituents used are of porcine origin. The manufacturing process
includes boiling at 100ºC for a minimum of 5 minutes and instantaneous
heating at 170ºC minimum on spray drying.
Note: The most important characteristics are shown in the following
figures and in Tables 1 to 6 at the beginning of this chapter. Data are
average values, which may vary from batch to batch.