One of the most important factors determining quality in milk and dairy production is proper milk coagulation. This process can weaken, especially in pasteurized milk. At this point, Fudix Calcium Chloride is an important solution that increases efficiency and quality in dairy production.
Calcium chloride is a compound consisting of calcium and chlorine elements and is widely used in the food industry. It plays a critical role in cheese production, especially in milk processing facilities.
Why is Calcium Chloride Used in Cheese Making?
The most important stage in cheese production is the coagulation of milk to form curd. However, this process may weaken, especially in heat-treated milk.
Use of calcium chloride:
- Restores the natural mineral balance of milk
- Provides stronger and more homogeneous curd formation
- Increases cheese yield
- Ensures a firm and uniform structure
This ensures both quality and standardization in production.
How is it Used?
Its use in cheese production is quite practical:
- Approximately 1 teaspoon is added for 10 liters of milk
- Applied 10–15 minutes before adding rennet
- Ensures complete dissolution in milk
Even this simple application creates a significant difference in production quality.
Advantages
With the use of Fudix Calcium Chloride:
- Higher cheese yield
- Stronger and more elastic curd
- Standard product quality
- Better sliceable structure
- Reduced production loss
It is also used in the food industry as a thickener and stabilizer in jam, pickles, and other products.
Use in Animal Husbandry
Calcium chloride is not only used in food production but also serves as an important support product in animal husbandry:
- Supports milk yield
- Strengthens bone development
- Meets calcium needs during lactation
- Provides support during stress periods
Why Fudix Calcium Chloride?
This product offered by Faser Kimya:
- Has a purity rate of 95–98%
- Meets food-grade (E509) quality standards
- Offers high solubility and performance
Thanks to these features, it is safely preferred in professional dairy production.
Calcium chloride is the “invisible but most critical helper” in cheese production.
When used correctly, it increases production efficiency and elevates product quality to a higher level. It has become an indispensable component, especially in modern milk processing processes.
