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Description

Pack of 10g - use 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..

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

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CALCIUM CHLORIDE FOR CHEESE MAKING 100L - CaCl2

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