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Standardization of milk for cheesemaking

Standardizing (acidifying) milk for cheesemaking by injecting carbon dioxide can increase total cheese yield and prevent unwanted premature curdling. In reaction with water, carbon dioxide forms an acid after it has been diluted in milk and will therefore not form pouches of low pH like it can happen due to the addition of higher concentrated acids (e.g. lactic acid).




ALIGAL™ is Air Liquide's premier gas range dedicated to the food and beverage industry. With the necessary process expertise and support, ALIGAL™ solutions can be fully customized to meet your quality, hygiene and operational requirements.

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