Coagulants
Coagulants for Consistent and High-Quality Dairy Processing
Coagulants are essential ingredients in dairy processing, responsible for converting milk into curd — the foundation for cheese, paneer, and many fermented dairy products. They ensure reliable coagulation, optimal curd firmness, and consistent yield, supporting both artisanal cheese makers and high-volume dairy processors. Our coagulant solutions are formulated to deliver precision, efficiency, and dependable performance across diverse dairy applications.
Rennet
Rennet is a widely used dairy coagulant that acts on milk proteins—specifically casein—to form a stable curd. It produces elastic, clean-cut curds suitable for a broad range of cheeses, from soft and fresh varieties to hard, aged cheeses. Rennet enables efficient whey expulsion, consistent texture, and high-quality results across different production scales.
Calcium Chloride
Calcium chloride is commonly added to milk to restore calcium balance, especially after pasteurization or when using milk with naturally low calcium content. It enhances protein bonding, resulting in firmer curds, improved moisture control, and higher cheese yield. It supports both traditional and industrial cheese-making processes.
F.A.Q.
Rennet helps coagulate milk by acting on casein proteins, forming firm curds that can be cleanly cut and processed into cheese.
Yes. Rennet works for soft, semi-hard, and hard cheeses, making it ideal for both artisanal and industrial cheese production.
Calcium chloride restores calcium balance in pasteurized or low-calcium milk, improving coagulation and strengthening curd formation.
Yes. By enhancing curd firmness and protein bonding, calcium chloride increases overall cheese yield and improves processing efficiency.