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CrystalBan™
Calcium Lactate Crystal Inhibition for Cheese
Copyright © 2011 by
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Application
CrystalBan™ is applied at the last or next to last salting stage in the same manner that sodium chloride salt is applied. This minimizes the amount of CrystalBan lost to whey drainage while still allowing adequate mixing and spreading throughout the cheese. Because CrystalBan is applied after most all the whey has drained off it is easy to segregate the small amount of whey containing CrystalBan from the bulk of your whey.
The rate of application for most lines will be between 0.6% and 0.9% of curd weight to achieve sufficient levels in the final product.
With open or closed drain tables, CrystalBan is applied at about the same time as the last salting in the same manner as salt is applied. Unlike sodium chloride (salt), CrystalBan is non-corrosive and will not harm your stainless or other equipment.
On salting belt systems, CrystalBan is applied through the last pneumatic salting line.
The rate of application for most lines will be between 0.6% and 0.9% of curd weight to achieve sufficient levels in the final product.
With open or closed drain tables, CrystalBan is applied at about the same time as the last salting in the same manner as salt is applied. Unlike sodium chloride (salt), CrystalBan is non-corrosive and will not harm your stainless or other equipment.
On salting belt systems, CrystalBan is applied through the last pneumatic salting line.
Salting Belt where CrystalBan™ would typically be applied.
Drawing courtesy of Scherping Systems, CPS Scherping - Winsted, Minnesota, USA
Drawing courtesy of Scherping Systems, CPS Scherping - Winsted, Minnesota, USA
CrystalBan™