• For cheesemaking - it is an indispensable product when using low-heat-pasteurised milk and fresh milk with low calcium content.​​
• Greater cheese production efficiency - calcium chloride improves the curd-forming potential of milk, the integrity of the curd, and curd processing.
• Easier cutting of curd - a tight curd is easier to cut into pieces, which increases the shrinking capacity of cheese grain.
• High quality - the calcium chloride offered features food certificates and is safe for health.
• Easy dosage - liquid formula and dropper for easy dosage of the product.
• For beer brewing - calcium chloride provides beer with a soft, full, and stable flavour, as well as contributes to protein flocculation

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.

Our product is highly concentrated 33% and very efficient.
A single packaging is enough for 125-250 litres of milk.

The food-grade quality of the calcium chloride offered makes it safe for health on condition of appropriate dosing. Additionally, this agent can also be used in beer brewing in order to provide a full and stable flavour.

Dosage:
40 drops (2 ml) for 10 L of fresh milk
80 drops (4 ml) for 10 L of low-pasteurized milk

How to use:
Shake before use. Add the calcium chloride to the warmed milk. 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.

NOTE: Eye irritant. If the product gets into the eyes, rinse them with water carefully for a few minutes.

Net volume: 50 ml