| Food & Agrofood industry-Dairy products & cheese |
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Calcium chloride is interesting because its use is legally authorised; its price, the great bio-availability of calcium, its very small alteration of the 'taste' profile of the foods it supplements. Finally, it can be added as such.
It is recommended to check the pH of milk when adding calcium chloride. More specifically, at a pH below 5.2, milk proteins coagulate. Beyond 7.5, the taste of milk is modified.
Cheese production is an enzymatic process in which casein or rennet (enzyme of a calf's stomach not yet weaned) is made to react with milk. Coagulation usually takes place at a temperature of about 30°C. Adding calcium chloride accelerates the phenomenon while econimising on the rennet content (more expensive than CaCl2 ).
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