Calcium Chloride for Cheese Making 10 g Food Grade

Food-grade calcium chloride is a widely used additive in cheese production that improves milk coagulation and helps achieve a higher cheese yield.

It is especially useful when working with pasteurized milk or fresh milk that contains a lower natural calcium content. By restoring the calcium balance in milk, the additive supports proper curd formation and improves the texture of the cheese curd.

Improves milk coagulation - calcium chloride strengthens the curd structure, making it denser and easier to process during cheese making.

Higher cheese yield - the additive helps reduce the loss of casein and milk fat, resulting in a more efficient cheese production process.

Easier curd cutting - a firmer curd forms that can be cut more precisely into cheese grains, improving whey separation.

Food-grade quality - this calcium chloride is certified for food use and safe when used according to the recommended dosage.

Also suitable for brewing - in brewing, calcium chloride enhances the body and smoothness of beer while supporting protein flocculation.

Practical package - one 10 g portion is sufficient for approximately 100–142 liters of milk.

Dosage

Recommended dose: 0.7–1 g per 10 liters of milk

Concentration: 94–96 percent

Directions for use

1. Dissolve the required amount of calcium chloride in about 50 ml of boiled water and add it to the milk.

2. Add the solution before introducing starter cultures and rennet.

Use according to the recommended dosage. Excessive amounts may cause a bitter taste.

Causes eye irritation. If it comes into contact with eyes, rinse carefully with water for several minutes.