Question:
Which one of the following additives is added to cheese milk to improve the firmness of the curd?
Which one of the following additives is added to cheese milk to improve the firmness of the curd?
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Adding up to 0.02% calcium chloride ($CaCl_2$) to cheese milk is the standard method to restore soluble calcium levels, decrease clotting time, and improve curd firmness in pasteurized milk.
Updated On: Aug 7, 2026
- Potassium chloride
- Calcium chloride
- Sodium chloride
- Sodium citrate
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The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
The coagulation of milk by rennet requires an adequate concentration of soluble ionic calcium ($Ca^{2+}$) to facilitate the aggregation of paracasein micelles.
During thermal processing steps like pasteurization, a portion of the soluble calcium in milk precipitates as insoluble colloidal calcium phosphate.
This reduction in soluble calcium impairs the clotting process, leading to weak, fragile curds that easily disintegrate during cutting, resulting in high fat and protein losses in the whey.
Step 2: Detailed Explanation:
To restore the cheesemaking properties of pasteurized or cold-stored milk, calcium chloride ($CaCl_2$) is commonly added to the cheese milk.
The typical addition level is up to 0.02% (20 grams per 100 liters of milk).
The added calcium chloride increases the concentration of free ionic calcium ($Ca^{2+}$) in the milk serum.
This free calcium has several beneficial effects on the coagulation process:
1. It neutralizes the negative surface charge (zeta potential) of the paracasein micelles, allowing them to approach and interact with each other.
2. It forms ionic salt bridges between adjacent paracasein chains during the secondary phase of rennet clotting.
3. It decreases the pH of the milk slightly, which increases the enzymatic activity of the rennet.
These combined effects significantly reduce the rennet clotting time (RCT) and produce a firm, cohesive, and easily cut coagulum.
Other salts like sodium chloride or sodium citrate actually inhibit clotting by increasing ionic strength or chelating calcium ions.
Step 3: Final Answer
Calcium chloride is added to cheese milk to improve the firmness of the curd.
The coagulation of milk by rennet requires an adequate concentration of soluble ionic calcium ($Ca^{2+}$) to facilitate the aggregation of paracasein micelles.
During thermal processing steps like pasteurization, a portion of the soluble calcium in milk precipitates as insoluble colloidal calcium phosphate.
This reduction in soluble calcium impairs the clotting process, leading to weak, fragile curds that easily disintegrate during cutting, resulting in high fat and protein losses in the whey.
Step 2: Detailed Explanation:
To restore the cheesemaking properties of pasteurized or cold-stored milk, calcium chloride ($CaCl_2$) is commonly added to the cheese milk.
The typical addition level is up to 0.02% (20 grams per 100 liters of milk).
The added calcium chloride increases the concentration of free ionic calcium ($Ca^{2+}$) in the milk serum.
This free calcium has several beneficial effects on the coagulation process:
1. It neutralizes the negative surface charge (zeta potential) of the paracasein micelles, allowing them to approach and interact with each other.
2. It forms ionic salt bridges between adjacent paracasein chains during the secondary phase of rennet clotting.
3. It decreases the pH of the milk slightly, which increases the enzymatic activity of the rennet.
These combined effects significantly reduce the rennet clotting time (RCT) and produce a firm, cohesive, and easily cut coagulum.
Other salts like sodium chloride or sodium citrate actually inhibit clotting by increasing ionic strength or chelating calcium ions.
Step 3: Final Answer
Calcium chloride is added to cheese milk to improve the firmness of the curd.
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