Description
Liquid calcium chloride 100 ml – for cheese making
Ready-to-use liquid calcium chloride from Enolandia in Italy. Calcium chloride is added to the milk before the rennet and gives a firmer curd, especially when the milk is low in protein. The solution contains 850 g of calcium chloride (CaCl₂) per litre and is an approved food additive for dairy use.
How to use calcium chloride
Add 2 grams per 10 litres of milk before adding rennet.
Technical data
- Contents: calcium chloride in water solution, 850 g/l CaCl₂
- Dosage: 2 g per 10 litres of milk
- Volume: 100 ml
- Manufacturer: Enolandia, Italy
Frequently asked questions about liquid calcium chloride
Why add calcium chloride to milk?
It gives a firmer curd, especially when the milk is low in protein.
How much should I use?
2 grams per 10 litres of milk, added before the rennet.
How should it be stored?
Not too cold, as the solution can crystallise. The solution can irritate the eyes, so wear gloves when handling it.
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