Calcium chloride for cheese production

Availability: large quantity

Dispatched within: 24 hours

Price: €0.93

Regular price:

0.93

The lowest price during 30 days prior to the reduction:

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10 g
100 g
1 kg

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Description

Food-grade calcium chloride CaCl2 is a salt that is used in cheese production to restore calcium balance in milk. Essential for pasteurized milk! The use of calcium chloride in the production of dairy products and cheese production allows for a stable and constant coagulation and a compact curd, facilitating, among others, its later cutting.

Physicochemical characteristics of the product:

Appearance: in the form of powder

Color: white

Smell: none

Concentration: 99% - calcium chloride dedicated to cheese making.

Dosage:

1-2 g per 10 L of milk

Please be careful with suspiciously cheap calcium chloride available online!

Calcium chloride is also available in technical form (used, for example, for de-icing roads in winter) or food-grade with a lower concentration.

Our calcium chloride is a purified, food-grade product, strictly intended for dairy production. It has all the necessary certificates and attestations. Concentration 99%.

Calcium chloride should be added to milk before starting the cheese making process. It should be added to milk and slowly mixed until completely dissolved. Then add (according to the recipe and type of cheese) e.g. bacterial starter cultures and rennet.