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 to improve its properties, especially when using pasteurized milk.
Pasteurization can destroy some of the natural enzymes and bacteria necessary for the proper rennet coagulation process.
By adding calcium chloride, we help restore the mineral balance, which contributes to better curd formation.
Additionally, one of the main reasons for adding calcium chloride is to improve the cheese yield. It promotes more effective binding of milk proteins and fats during the coagulation process, which increases the volume of the final product.
Furthermore, adding calcium chloride improves the texture of the cheese. The cheese becomes more uniform and creamy.
It is also worth noting that calcium chloride helps enhance the flavor qualities of the cheese.
It contributes to a more intense development of taste and aroma. Cheeses produced with the addition of calcium chloride have a richer and brighter flavor.
How much calcium chloride to add to milk
It is important to remember that the use of calcium chloride should be strictly measured. An excess amount can lead to undesirable changes in the texture and flavor of the final product.
For a specific type of cheese, the required amount of calcium chloride may vary. But on average, for soft cheeses, 1-2 ml of a 10% calcium chloride solution is added per 10 liters of milk. And for hard cheeses, 10-20 ml of a 10% calcium chloride solution per 10 liters of milk.
If you are using the powdered form, first prepare a 10% solution by dissolving 1 gram of powder in 10 ml of water, and then use the required amount of the solution.
If your calcium chloride is in powder form, it should always be dissolved in water first, mixing well.
Also, for the powdered form of calcium chloride, the standard dosage suitable for most types of cheese is 1 gram of calcium chloride per 10 liters of milk. In this case, the required amount of calcium chloride is first diluted in 30 ml of cold water.
After the calcium chloride is added to the milk, it should be mixed well.
When to add calcium chloride
Calcium chloride should be added to the milk before adding the starter culture and milk-coagulating enzyme.
Depending on the recipe, sometimes calcium chloride is added after or along with the addition of cultures.
This ensures even distribution and active impact on the milk, improving coagulation and cheese texture.
Before adding powdered calcium chloride, dissolve it in a small amount of cold water to avoid uneven distribution or clumping.
It is important to remember that the exact dosage may depend on the type of milk, its fat content, and the desired cheese texture, so it is recommended to follow a recipe adapted to the specific type of cheese.
How to store calcium chloride
Store calcium chloride in a dry, cool, and well-ventilated place. It is important to avoid direct sunlight and heat sources.
Storage at room temperature (usually between 15°C and 25°C) is considered optimal. Do not allow the substance to freeze or overheat.
Calcium chloride is highly hygroscopic, meaning it actively absorbs moisture from the surrounding air. Therefore, store it in a tightly closed, airtight container to prevent contact with air and moisture.
