Calcium chloride for cheese production
Description
Calcium Chloride (CaCl2) is a salt, which is used in cheese making to restore the calcium balance of milk. The use of Calcium Chloride for dairy products and cheese production added to milk, permits a stable and constant coagulation and give a firmer setting curd for easier cutting in the making of hard and semi – hard cheeses. The name for this product as food additive is: E509.
Our calcium chloride is a purified product, approved for consumption, intended strictly for dairy production. It has all the necessary certificates and approvals. 99% concentration.
Dosage:
In general recommended dosage of calcium chloride is 100-200 gr for 1000 liters of milk (so it is 1-2 g for 10 liters of milk). Calcium chloride is usually added to milk before starting with the process of cheese making. Dissolve Calcium Chloride in milk slowly
trough stirring until obtain a complete dissolution, then add bacteria and rennet.
Characteristics:
Appearance: powder form
Colour: white
Odour: odourless.
Concentration: 99%