Liquid calcium chloride for cheesemaking 33% - 50ml

Calcium chloride is an agent used in cheesemaking in order to increase the cheese production efficiency. 

It is indispensable when using low-heat-pasteurised milk or milk with low calcium content. 

Calcium chloride improves the consistency and curd forming potential of milk. When used, it reduced casein and fat losses.

Thanks to calcium chloride, the cheesemaking curd is denser and easier to process, contributing to easier shrinkage of cheesemaking grain.

Product is highly concentrated 33% and very efficient.

A single packaging is enough for 125-250 litres of milk.

Dosage:

40 drops (2ml) for 10L of fresh milk

80 drops (4ml) for 10L of low-pasteurized milk

How to use:

1) Shake before use

2) Add the calcium chloride to the warmed milk

3) Stir thoroughly. 

Add the product prior to inoculation with bacterial cultures and rennet. 

Use the product in line with dosage recommended by the manufacturer – excess calcium chloride may cause bitterness of the final product.

Country of manufacture: Poland