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Description

  • LIQUID CHLORIDE OF CALCIUM 100ml.
  • USE: Dissolve the contents of the bottle in the milk brought to a temperature of 40° C. Let the s develop for a few minutes stirring carefully and lower the temperature to 38° C, then add the rennet. This must be done with care as it allows to obtain a valid and constant product in the organoleptic and structural characteristics..
  • STORAGE: The lyophilization process and the sterile packaging ensure that the ferments cannot be changed beyond the expiration date if they are stored at + 4° C if used within 90 days. For longer service times it is recommended to store at -18° C. In case of partial use, it is necessary to carefully close the bottle to avoid bacteriological contamination of the product..
  • Dose: 2ml for 10 litres of milk..
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Liquid Calcium Chloride 100ml for Cheese Making - CaCl2 | Rennet | Lipase | Cheese Culture | Cheese Making | Cheese Kit

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