Coagulation in cheese production is one of the most important stages that directly affects product quality and yield. The inability of milk to form the desired curd structure with rennet may cause the curd structure to remain weak and lead to yield loss in the production process. This problem makes it especially difficult to maintain standard product quality in dairies.
There may be many causes of coagulation problems. Milk quality, pH value, protein structure, temperature control, antibiotic residue, and calcium balance are the main factors affecting this process. Especially after the pasteurization process, a decrease in the amount of soluble calcium in milk may occur. This situation may make it difficult to form the desired curd structure in cheese production.
At this point, food-grade calcium chloride is one of the important auxiliary components used to support curd structure in cheese production. When used correctly, it may support curd formation and contribute to production standardization. E509 food-grade calcium chloride, included among Faser Kimya’s dairy group products, can be preferred to support quality and efficiency in cheese production processes.
