Calcium Chloride
$7.00 – $80.00
Liquid Calcium Chloride used for cheese making.
Adding calcium to your milk before Renneting will help produce a firmer curd in rennet-set cheeses.
This is especially useful when using store bought milk, due to the natural calcium levels being affected from the pasteurisation and homogenisation stages.
Calcium Chloride can also be beneficial when added to even the most freshest and highest quality milk.
Recommended dosage rate 0.2ml per 1L of milk
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