Calcium Chloride

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Calcium Chloride

Calcium Chloride is useful in cheese making if you are using pasteurised milk. It helps to boost the level of calcium that may have been lost in pasteurisation. This is also particularly helpful if you are using vegetarian rennet and can produce a firmer curd. This 33% solution is used in the production of a wide range of cheeses, including Gouda, Cheddar and Feta. The addition of this solution (E509) to the milk ensures constant coagulation times for curd formation and it also improves the curd yield. Calcium Chloride has a very long shelf life

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  • 5
    Calcium chloride

    Posted by steve streeter on 3rd Dec 2019

    Great value and quick service - highly recommended