calcium chloride for cheese making

Improving The Milk Quality For Cheese Production

The quality of the cheese produced can be harmed when pasteurizing milk because it heats up to a point where some thereof molecules break way from each other. Incorporating calcium chloride into the milk prior to heating will provide bindability by allowing it with a high content of body strengthening proteins in the compound. This fortification, as a benefit to the milk after being pasteurised allows it keep hold of its original quality until end user thus positive results.

Effects of Calcium Chloride in Cheese Making

When milk is made into cheese, calcium chloride can be added to induce a reaction that creates curd with better integrity. This stiffening is brutally a result of the amalgamation between calcium in the compound with casein proteins within milk. Thus, the curd will be easier to cut and it makes whey separation better. This step is very important as it lays the foundation for many different types of cheeses the cheese makers are able to create.

Better Texture, Better FlavorBy using Calcium Chloride to create a firmer texture on the outside of your ingredients you lock in all that flavor.

Milk treated with calcium chloride produces cheeses that hold a much improved texture on their own, and the flavor is better in comparison to those made without it. Calcium chloride is added so that the cheese does not lose all of its moisture, this allows to get a product rich and creamy. Not only that, but the compound helps to breakdown proteins in milk which results in cheese aging more gracefully and developing a deeper complexity of flavors.

When Artisanal Cheese-Making Practices Use Calcium Chloride

Artisanal dairy brands use age-old methods when creating their distinctive and delicious cheese. Adding calcium chloride to their process is crucial for creating a stable, quality end product. Raw milk is very inconsistent in terms of how many naturally occurring enzymes it contains, but by adding calcium chloride to their milk, artisanal cheese makers are able to standardize the coagulation process.

Summary in short, calcium chloride is uber important in cheese making. Its contributions make for cheeses with a luxurious mouthfeel and subtle taste profile. When cheese makers understand how calcium chloride fits in the process of making cheese, they can make amazing top-grade cheeses that are loved by many.