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CrystalBan™
Calcium Lactate Crystal Inhibition for Cheese
Copyright © 2007 by
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Nutricepts, Inc.
All Rights Reserved
info@Nutricepts.com
Technology
Calcium lactate crystals are a more common problem today for several reasons:
· Cheese is made differently - higher milk solids levels and
faster makes increase the amount of lactic acid and
calcium in the cheese.
· Cheese is packaged differently - more slices and cubes offer
more edges and surfaces for crystal formation.
· Consumers are more discriminating and less likely to accept
any deviation in product appearance.
Other strategies for controlling calcium lactate crystals are not economically viable:
· Reducing lactose and lactic acid in the cheese serum
requires extensive washing.
· Using slow acid producing cultures increases make time.
· Using fast acid producing cultures results in excessive
production of lactic acid.
The key is to increase the solubility of calcium lactate in the cheese. This is what CrystalBan™ does.
· Cheese is made differently - higher milk solids levels and
faster makes increase the amount of lactic acid and
calcium in the cheese.
· Cheese is packaged differently - more slices and cubes offer
more edges and surfaces for crystal formation.
· Consumers are more discriminating and less likely to accept
any deviation in product appearance.
Other strategies for controlling calcium lactate crystals are not economically viable:
· Reducing lactose and lactic acid in the cheese serum
requires extensive washing.
· Using slow acid producing cultures increases make time.
· Using fast acid producing cultures results in excessive
production of lactic acid.
The key is to increase the solubility of calcium lactate in the cheese. This is what CrystalBan™ does.