Calcium chloride is useful in cheese making if you are using pasteurised milk. It helps to boost the level of calcium that may have been lost in pasteurisation. This is also articularly helpful if you are using vegetarian rennet and can produce a firmer curd. This 33% solution is presented in one litre bottles. It is used in the production of a wide range of cheeses, including gouda, cheddar, feta as well as many other varieties. As an example of its use, for gouda type cheeses it is incorporated at a rate of 15-25ml solution per 100 litres of milk. The addition of this solution to the milk ensures constant coagulation times for curd formation and it also improves the curd yield.
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- Product Code: MSK-3805