CO2 use in cheese production [ Return towards Food & Beverage ]

Due to its characteristic to act like an oxide dissolved in liquids, CO₂can be used for adjustment of the pH of them milk destinated for the production of cheese

This procedure takes place before the cheesemaking tank, ensuring ideal pH indexes for the procedure afterwards.

The use of CO₂in the cheese making procedure, has advantages compared with the other techniques, using cultivations for the pH adjustment or other conventional oxide (milk or citrus )