KISET® Classic cheese coagulant: a modern choice rooted in tradition

27. august 2026 | Sacco System

• Ingredienser og tilsætninger

downloadKun til redaktionelt brug

Every year, almost 30 million tonnes of cheese are produced worldwide, with an estimated market value of around €90 billion in 2025. Building on this already solid foundation, the cheese sector is expected to continue growing in the coming years, with an acceleration in its development rate that will bring the CAGR to 4–5% over the 2025–2035 period, compared with a historical average of 3–3.5%. (1)

In this highly competitive scenario, process consistency, production efficiency and the quality of the finished product are key factors for the success of dairy producers.

The choice of coagulant — whether for artisanal producers or large industrial plants — plays a decisive role in defining cheese yield, structure and sensory profile: with this awareness, we are proud to introduce KISET® Classic, the new coagulant in the Caglificio Clerici portfolio.

KISET Classic: reliable coagulation for today’s dairy industry needs.
KISET® Classic is a first-generation chymosin, developed to ensure reliable performance and excellent results across a wide range of cheese types.

KISET® Classic is a highly specific coagulant enzyme, designed to support modern cheese production by ensuring precision, stability and repeatability in the coagulation process, while fully preserving the integrity of milk proteins.

Whether producing hard, semi-hard, fresh cheeses or regional specialities, KISET Classic offers the flexibility required to meet different production needs.

Why coagulation is a critical step
Coagulation 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.

The efficiency and quality of this process directly influence:

- curd consistency
- moisture retention
- final cheese yield
- aroma development during ripening
- structure and sliceability
- whey quality

The KISET® Classic cheese coagulant enables producers to optimise these parameters, improving process control and the quality of the finished product.

The main benefits of KISET® Classic
KISET® Classic is the cheese coagulant designed for producers who do not want to compromise between production efficiency and finished product quality. In particular, KISET® Classic ensures:

- Consistent performance
- Excellent ripening properties
- Distinctive and well-developed aroma
- Process efficiency

Optimised for a wide range of applications
KISET® Classic is a versatile coagulant, suitable for many cheese categories, including:

- Fresh cheeses
- Semi-hard cheeses
- Hard cheeses
- Specialities and regional varieties

1) Source: https://www.foodnavigator.com/Article/2025/09/16/global-cheese-market-to-reach-1785-billion-by-2035/