Dear cheesemaker! Make your efforts more efficient by adding calcium chloride to the milk! Using this compound, available continuously in our online store, in production of cheese limits the loss of casein and fat. Thanks to calcium chloride the texture and coagulation properties of milk will be enhanced and the cheese will be also enriched with valuable calcium.

Efficiency: 1 g of calcium chloride per 10 litres of milk.

Instructions of use: We recommend to add calcium chloride before the rennet and injecting the milk with bacteria. Stir the milk thoroughly. Do not exceed the dosing suggested by the manufacturer, as calcium chloride excess may lead to undesired hardening of the cheese and make slicing it difficult.

Each package contains 10 g of calcium chloride.

• Weight: 10 g