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Cheese coagulation and moulding

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Cheese coagulation and moulding

Carbon dioxide, naturally present in milk, can be added during the coagulation phase as an alternative to the enzymatic route in cheese production.
Carbon dioxide lowers the pH of the product which reduces the duration of coagulation and the quantity of rennets and their relative enzymes.

Similarly, during the moulding phase, the use of inert gas mixtures reduces the need to use isoenzymes, which is one of the main causes of food intolerance to cheese, while producing a good quality product even when lower quality milk is used.