Cheese Making
Pure Health & Earth’s magnesium chloride (MgCl₂) provides an innovative, health-focused solution for cheese production. By integrating MgCl₂ into your cheese-making process, you can reduce sodium content by up to 40%, allowing for healthier cheese products without sacrificing flavor. This is especially beneficial in today’s health-conscious market, where consumers seek lower sodium options. Additionally, the inclusion of magnesium chloride increases the cheese's magnesium content, offering extra nutritional benefits.
Calcium Chloride
Magnesium Chloride
Magnesium Chloride
MgCl₂ accelerates ripening and reduces brining times by up to 40%, improving production efficiency and maintaining flavor and texture. This makes it ideal for manufacturers looking to optimize production while enhancing product quality. Incorporating magnesium chloride directly into the curd can increase magnesium levels even further and reduce sodium content, resulting in a high-quality product that meets the demand for both health-conscious and flavorful cheese.
At Pure Health & Earth, we have successfully realized these benefits in collaboration with Slob Kaas, resulting in the development of ‘de Veendammer.’ This cheese offers a significant sodium reduction, exceptional taste, and provides 32% of the recommended daily magnesium intake per 100g. It has been successfully introduced into the retail market, demonstrating the effectiveness of this approach and its appeal to consumers. This product showcases how magnesium chloride can help manufacturers create healthier and more attractive cheese offerings.
“Using magnesium chloride (MgCl₂) in cheese production allows for a sodium reduction of up to 40%, offering a healthier alternative without sacrificing flavor or texture.”
Calcium Chloride
In addition to magnesium chloride, calcium chloride (CaCl₂) plays an equally important role in cheese production, primarily by enhancing curd formation and texture. When added to milk during the cheese-making process, calcium chloride increases the calcium content, which is essential for proper coagulation with rennet. This results in firmer, larger curds and improved cheese texture. The presence of higher calcium levels also promotes better rennet formation, which is crucial for the consistency and overall quality of the final product. As a coagulant, calcium chloride helps maintain the structure of the curd, leading to a smoother, more uniform texture, and ensuring that the cheese will retain its desirable qualities during storage and aging.
Pure Health & Earth’s calcium chloride is a leading product in Western Europe, known for its high-quality standards and reliability. As a trusted supplier, we provide the most consistent and effective calcium chloride available, ensuring that cheese makers can rely on a dependable ingredient for optimal results. Using calcium chloride in the right quantities can also lead to substantial savings in cheese cultures, which helps reduce overall production costs while maintaining product quality. This makes it an invaluable ingredient for manufacturers looking to streamline their processes while delivering products that consistently meet the high expectations of consumers.
Our calcium chloride not only improves efficiency in the production process but also contributes to the overall consistency and quality of the cheese, ensuring that every batch meets the desired standards. With Pure Health & Earth’s CaCl₂, you can achieve a higher level of product consistency, reduce waste, and optimize your production timelines. Whether you are making hard cheeses like Gouda, semi-soft varieties like mozzarella, or even soft cheeses like cheddar, our calcium chloride supports the smooth, reliable production of a wide range of cheese types.
Quote: "Calcium chloride ensures our cheese curds maintain their structure and consistency."
Lower-Sodium, Magnesium-Enriched Cheeses
Magnesium chloride helps reduce sodium levels in cheese by up to 40%, while also increasing magnesium content
Improved Curd Structure and Consistency
Calcium chloride enhances curd formation, ensuring the structural integrity and consistency of the cheese
Cost Efficiency
Magnesium chloride optimizes production by reducing brining times and accelerating ripening