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Food-grade calcium chloride for cheesemaking
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Description
Calcium chloride – support for a firm curd
A good curd is easier to cut and work with. Food-grade calcium chloride CaCl₂ helps restore the calcium balance in milk and supports even rennet coagulation, especially when using pasteurised milk.
White, odourless powder at 99% concentration for dairy applications. A purified food-grade product; do not use technical-grade chloride for cheesemaking.
Dosage: 1–2 g per 10 l of milk. Add before starting production and stir slowly until fully dissolved. Then add starter cultures and rennet according to the cheese recipe.
Available packs: 10 g, 100 g and 1 kg. Measure carefully, matching the dose to the milk volume.
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