{"id":25522,"date":"2026-05-25T14:23:50","date_gmt":"2026-05-25T12:23:50","guid":{"rendered":"https:\/\/saccosystem.com\/?p=25522"},"modified":"2026-05-27T12:03:53","modified_gmt":"2026-05-27T10:03:53","slug":"kiset-classic-cheese-coagulant-a-modern-choice-rooted-in-tradition","status":"publish","type":"post","link":"https:\/\/saccosystem.com\/en\/blog\/kiset-classic-cheese-coagulant-a-modern-choice-rooted-in-tradition\/","title":{"rendered":"KISET\u00ae Classic cheese coagulant: a modern choice rooted in tradition"},"content":{"rendered":"
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\n KISET\u00ae Classic cheese coagulant: a modern choice rooted in tradition <\/h1>\n
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Milk<\/a><\/div> <\/div>\n

\n 25\/05\/2026 <\/h2>\n <\/div>\n <\/div>\n <\/div>\n\n
\"Coagulante<\/figure>\n\n\n

Every year, almost 30 million tonnes of cheese<\/strong> are produced worldwide, with an estimated market value of around \u20ac90 billion in 2025. Building on this already solid foundation, the cheese sector is expected to continue growing<\/strong> in the coming years, with an acceleration in its development rate that will bring the CAGR to 4\u20135% over the 2025\u20132035 period, compared with a historical average of 3\u20133.5%.1<\/a><\/sup><\/p>\n\n

In this highly competitive scenario, process consistency, production efficiency and the quality of the finished product<\/strong> are key factors for the success of dairy producers.<\/p>\n\n

The choice of coagulant<\/strong> \u2014 whether for artisanal producers or large industrial plants \u2014 plays a decisive role in defining cheese yield, structure and sensory profile: with this awareness, we are proud to introduce KISET\u00ae Classic<\/strong>, the new coagulant in the Caglificio Clerici<\/strong> portfolio.<\/p>\n\n

KISET Classic: reliable coagulation for today\u2019s dairy industry needs.<\/h2>\n\n

KISET\u00ae Classic<\/strong> is a first-generation chymosin<\/strong>, developed to ensure reliable performance and excellent results across a wide range of cheese types.<\/p>\n\n

KISET\u00ae Classic is a highly specific coagulant enzyme<\/strong>, designed to support modern cheese production by ensuring precision, stability and repeatability in the coagulation process, while fully preserving the integrity of milk proteins.<\/p>\n\n

Whether producing hard, semi-hard, fresh cheeses or regional specialities<\/strong>, KISET Classic offers the flexibility required to meet different production needs.<\/p>\n\n

Why coagulation is a critical step<\/h2>\n\n

Coagulation<\/strong> is one of the key stages in cheesemaking. It is the process that transforms milk from a liquid state into solid curd through the action on caseins, particularly by cleaving kappa-casein.<\/p>\n\n

The efficiency and quality of this process directly influence:<\/p>\n\n