$61.848
Description
- 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. It's application reduces casein and loss. Add before iming 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..
- Pack of 10g - 1g for 10L of Milk.
Reviews
AlcoFermBrew CALCIUM CHLORIDE FOR CHEESE MAKING 100L - CaCl2, Rennet, Lipase, Cheese Culture, Cheese making, Cheese Kit
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