Calcium Chloride (100 g)

Enhances milk coagulation and optimizes cheese yield.

Description

Food-grade calcium chloride used to improve curd structure, especially in pasteurized milks. Helps achieve a firmer texture and more consistent results.

How to use

1. Dilute in water before use
2. Add to milk before rennet
3. Continue with the cheesemaking process

Ingredients

100% Calcium Chloride

Storage

Keep tightly closed and protected from moisture.

Net content: 100 g (3.52 oz)