Calcium chloride has been used for decades in cheese production. Calcium chloride plays an important role in the coagulation process and affects curd formation.
Product description and composition:
CSK calcium chloride solution is a purified and standardized solution of the salt CaCl2. It is the product of an ingenious system of filtration and standardization. A special filtration step is used to remove the unwanted particles and to make the liquid suitable for use in foodstuffs through standardization. The filtration that CSK uses is remarkably refined, eliminating even microorganisms and preventing later sagging of the product.
Application in cheese production:
Calcium chloride is primarily added in order to optimize the cheese preparation process and to compensate for fluctuating calcium content in the milk caused by seasonal influences. The amount of calcium affects coagulation and coagulation time; therefore, adding calcium chloride allows the cheese maker to control the process by maintaining a fixed coagulation time.
Another reason for adding calcium chloride is to optimize the natural pH of cheese milk.
Depending on the type of coagulant, the pH of the milk can be adjusted by adding calcium chloride.
The ideal dose depends on many factors, such as:
pH and calcium concentration of the milk;
amount of coagulant added;
process conditions, such as temperature;
desired coagulating time.
Packaging sizes:
CSK calcium chloride is available in:
25 kg jerry cans;
in bulk: truckload up to ± 25 tons.
Storage and shelf life:
Calcium chloride has unlimited shelf life, provided it is stored in the closed original packaging between -10 and +25°C.