Cooking p. 2

Cheese production is an art that requires precision and knowledge of the chemical processes occurring in milk. One of the key ingredients in this process is calcium chloride (CaCl₂), which plays an important role in the coagulation of milk and the formation of cheese texture.

Why add calcium chloride

Calcium chloride is added to milk […]

Pasteurization of milk is a thermal treatment process aimed at destroying pathogenic microorganisms and extending the shelf life of the product.

Pasteurization plays a key role in cheese and cottage cheese production. It ensures product safety by killing harmful bacteria that can cause food poisoning.

Additionally, pasteurization helps improve the texture and taste of the […]