1g of CaCl2 is sufficient for 10L of milk

Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. Its application reduces casein and fat loss.

Add before implanting bacteria cultures and rennet. Mix thoroughly. Apply as per manufacturer’s dosage – excess of calcium chloride can cause excessive hardening of the coagulum, which could hinder cheese cutting.

Our offer also includes calcium chloride in a 100g pack.