Calcium chloride for cheese, 10 g

Calcium chloride - the key to successful cheese! 

• For cheesemaking - an essential product when using low-heat pasteurized milk and fresh milk with low calcium content.
• Higher cheese yield - calcium chloride improves milk coagulation, curd firmness, and handling.
• Easier curd cutting - calcium chloride increases the curd grain's ability to contract, and a firm curd is easier to cut.
• Convenient portion - the package is enough for 100-142 L of milk.
• High quality - the calcium chloride offered is food-grade certified and safe.
• For brewing - calcium chloride gives beer a soft, full, stable flavor and promotes protein flocculation.

Calcium chloride is used in cheesemaking to increase cheese yield. It is an essential additive when using low-heat pasteurized or fresh milk with low calcium content. Calcium chloride improves the consistency and coagulation of milk. Its use reduces losses of casein and fat. The cheese curd becomes firmer and easier to process.

The food-grade quality of the calcium chloride offered means that, when properly dosed, it has a beneficial effect on the body's absorption of calcium. 

Calcium chloride is also used in brewing, among other things to give the beverage a full, stable flavor.

Dosage:

Our product has a high concentration of 94-96% and is very efficient. Use at a rate of 0.7-1 g (a pinch) per 10 L of milk.

Directions for use:

Dissolve the recommended amount of calcium chloride in 50 ml of boiled water and add it to the milk. Add the product before inoculating with starter cultures and rennet. Use according to the manufacturer's dosage - excess calcium chloride may contribute to a bitter taste in the product.

WARNING:

Causes eye irritation. If calcium chloride gets into the eyes, rinse them carefully with water for several minutes.