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CrystalBan™
Calcium Lactate Crystal Inhibition for Cheese
Copyright © 2011 by
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.

What causes calcium lactate crystals?
Too much lactic acid and too much calcium!