What is Calcium Chloride? Use in Cheese, Milk Processing, and Food
Calcium chloride is a chemical compound widely used in milk processing facilities.
Why is Calcium Chloride Used in Cheese Making?
Before adding rennet, about 1 teaspoon of calcium chloride is mixed into 10 liters of milk until it dissolves completely. It increases cheese yield and ensures that the curd (known as “teleme”) forms with the desired firmness. Otherwise, the milk structure may remain weak and curd formation may be insufficient.
What is Calcium Chloride?
Calcium chloride is a type of salt formed by the combination of calcium and chlorine. Although it is not very well known among home cheese makers, it is widely used in the food industry. It improves texture, acts as a stabilizer, and in some cases enhances durability in beverages and various food products.
Why is Calcium Chloride Used in Food Products?
Since the ionic structure of calcium is partially impaired in heat-treated milk, calcium chloride is added to compensate for this loss. It is also preferred in canned fruits and vegetables, jams, and marmalades to prevent texture deterioration. In pickling, calcium chloride is widely used to add firmness and durability without increasing sodium content.
How is Calcium Chloride Used in Cheese Making?
Calcium chloride should be added to milk 10–15 minutes before rennet at coagulation temperature. This restores the milk’s natural balance and helps proteins coagulate properly. Especially when using pasteurized or low-quality raw milk, calcium chloride prevents weak or crumbly curds and ensures better consistency. It also helps reduce yield loss and provides a stronger, more uniform curd.
In general, 1 teaspoon per 10 liters of milk is recommended. It can also be safely used in similar proportions for jams, pickles, and marmalades.
At Faser Kimya, we supply Solvay brand Calcium Chloride with 76% purity. Solvay is among the world’s top brands, known for its high quality and reliable performance.
