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Feature

Pack of 10g - 1g for 10L of Milk
Ingredients:Calcium Chloride CaCl2 (E509)
It will keep the curds from stretching.
Store in a cool, dark place.
Will last indefinitely if stored properly.

Description

CALCIUM CHLORIDE 10 g Pack 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. Ingredients:Calcium Chloride CaCl2 (E509) 1g CaCl2 is sufficient for 10L of milk