Cheese production with Calcium Chloride: higher efficiency and improved control
Calcium Chloride is well-known and widely used in many types of cheese recipes. It plays an important part in the process of cheese making and contributes to a stable product.
Since milk – the crucial raw material in cheese manufacturing – is a natural product its quality and composition will vary depending on factors such as season, geographical location and type of animal feed. Adding Calcium Chloride helps to buffer these natural quality variations in milk and also achieve a cheese with consistent characteristics.
By using Calcium Chloride in cheese manufacturing, small or large scale, you can optimize production and achieve, among others, the following results:
- Better control of the production processes
- Faster curding process
- Increase in the production yield because less casein is lost in the whey
- Assure a consistent quality in the finished product
CC food® improves curding by optimizing casein agglomeration
Calcium Chloride is a processing aid that contains highly soluble Ca2+. Together with the rennet, these available Ca2+ will connect the casein micelles and increase the firmness of the curd. As a consequence:
- The curding time is shortened
- The rennet quantity can be optimized – and decreased
By improving the compaction of the curd, Calcium Chloride lowers the moisture content in the cheese. This lowers the risk for bacterial development and improves the cheese in terms of consumer safety, as well as securing an extended product shelf-life.
Dosage & Guidelines
CC food® is normally added in the range 1 to 20 g CaCl2 per 100 l milk. This corresponds to 3 to 60 g of CC food® 36% or 1.5 to 26 g of CC food® 77%.