Calcium paracaseinate is best described as?

Calcium paracaseinate is primarily recognized as an intermediate product in the cheese-making process. This compound is formed when casein, a major protein found in milk, interacts with calcium ions. During cheese production, milk is coagulated using rennet or acid, leading to the formation of curds. The calcium present helps stabilize the casein proteins, resulting in calcium paracaseinate.

Understanding the significance of this process is essential, as it highlights how various ingredients and chemicals work together to produce cheese, making it a vital component of dairy science and technology. The cheese-making process exploits the properties of calcium paracaseinate to create different types of cheese with desirable textures and flavors. This context clarifies its role and importance in the food industry.