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Calcium Chloride (30 ml)

R25,00

Calcium Chloride is an additive used when making cheese with commercially pasteurised/homogenised milk to create a firmer setting curd. The heat-treating process of pasteurisation decreases the amount of calcium in the milk resulting in a less firm curd.

30ml dropper bottle contains enough Calcium Chloride to treat 120 litres of milk.

Usage Rate: Use 1ml for 4 litres of milk.

Note: DO NOT use Calcium Chloride when making Mozzarella as it will keep the curds from stretching.

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SKU: CHEING065 Categories: ,
Description

Description

Calcium chloride is often needed when the milk has been pasteurised and/or homogenised. During processing, the chemical structure of milk is changed resulting in a decrease in calcium levels in the milk. Calcium is needed for proper curd formation. By adding Calcium Chloride before adding Rennet, calcium levels are restored.

30ml dropper bottle contains enough Calcium Chloride to treat 120 litres of milk.

Usage Rate: Use 1ml for 4 litres of milk.

Note: DO NOT use Calcium Chloride when making Mozzarella as it will keep the curds from stretching.

Additional information

Additional information

Weight 0,05 kg
Dimensions 3 × 3 × 9 cm