Calcium Lactate Crystal Inhibition for Cheese
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CrystalBan mixed with the sodium chloride is applied at the last or next to last salting stage. The CrystalBan dissolves into its constituent ions: sodium and gluconate. The gluconate forms soluble complexes with calcium and lactate and the majority of the sodium and gluconate are removed as the remaining whey drains off.
The rate of application for most lines will be between 0.03% and 0.06% of milk weight.
With open or closed drain tables, CrystalBan mixed with the sodium chloride is applied at the last salting. CrystalBan is non-corrosive and will not harm your stainless or other equipment.
On salting belt systems, CrystalBan mixed with sodium chloride is applied through the last pneumatic salting line.
Salting Belt where CrystalBan would typically be applied.
Drawing courtesy of Tetrapak / Scherping Systems, - Winsted, Minnesota, USA