Alternatives to improve the performance in obtaining fresh and aged cheeses

Did you know that there are alternatives to improve the performance in obtaining fresh and aged cheeses?

In 2021, cheese production in Colombia reached 76,000 tons, which is 4% more than in 2020, according to reports from Euromonitor. This means that a Colombian consumes approximately 1.52 kilograms of cheese per year, a figure that has increased by 50% in the last five years. In 2022, there was an expected 5% increase in cheese production, but the dairy sector was affected by the Consumer Price Index (CPI) or inflation in the country and the high costs of raw materials. This led to an inflation rate of 34.7% for milk, 27.2% for cheese and related products, and 17.6% for other dairy derivatives at the end of the year. This has pushed the industry, in general, to find new raw materials and processing methods to make their processes more efficient and improve their product yields.

In this regard, as raw material manufacturers, how can we help dairy product manufacturers optimize their production processes?

In the production of fresh and aged cheeses, a source of calcium is required as a technological coadjutant or stabilizer. This helps with the whey separation process, improves the replenishment of calcium ions after the pasteurization of the milk, and increases the cheese yield based on the amount of milk used. Historically, calcium chloride has been the raw material of choice for this purpose. However, due to recent sociopolitical changes and global trends resulting from the pandemic, this raw material, apart from being a controlled chemical substance that requires a certificate of absence of Drug Trafficking – CCITE and extraordinary authorizations for importation, commercialization, and use in Colombia, has experienced shortages in the country, leading to fluctuations in supply and increased costs.

For this reason, and with the aim of providing the market with raw materials that offer health benefits, better attributes in the technological function they serve, are available on time for use, and provide the industry with innovative alternatives that add value to their products, ADDIMENTUM has introduced calcium fumarate trihydrate to the market as a technological aid in the production of fresh and aged cheeses, as a replacement for calcium chloride.

In the production of dairy products such as cheese, the benefits of calcium fumarate trihydrate include:

- Replenishing calcium ions after the pasteurization of the milk, promoting the coagulation process, and reconstituting lost calcium, resulting in proper coagulation and firm curd formation.

- In a dosage of 2g in 10 liters of milk, or an equivalent amount to that used for calcium chloride, calcium fumarate enables excellent curd formation, contributing to a potential yield increase of up to 2%. This supports the whey separation process and ensures typical cheese properties such as acidity, moisture, pH, and texture. Additionally, this raw material does not impart residual flavors (bitter or salty) to the finished product, preserving its sensory properties.

- Cheeses made with calcium fumarate retain moisture better, providing greater smoothness, shine, and texture over time.

 Due to its high purity and the benefits it offers in the production of fresh and aged cheeses, calcium fumarate is an excellent alternative to the conventional use of calcium chloride. If you would like a sample of our solution and the assistance of technical specialists in the process. Please contact us to get in touch with our advisors.