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Yes, food-grade calcium chloride (E509) is GRAS-certified (Generally Recognized As Safe). It’s used in:
Cheesemaking – Improves curd firmness
Pickling – Enhances crispness
Beverage processing – Balances mineral content
Recommended dosage: 0.02–0.04% by weight (varies by application).
Adding calcium chloride (CaCl₂) to cheese production offers several benefits:
Improved Curd Firmness – Helps strengthen weak milk (especially pasteurized or stored milk), promoting better curd formation.
Faster Coagulation – Speeds up rennet activity, ensuring more consistent clotting time.
Higher Cheese Yield – Enhances moisture retention, reducing protein loss during cutting/stirring.
Better Texture – Prevents soft, brittle curds, especially in low-calcium milk.
Balanced pH – Counters acidity fluctuations for improved flavor and shelf life.
Ideal dosage: 0.01%-0.02% of milk volume. Used widely in mozzarella, cheddar & fresh cheeses.
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