Description

Calcium chloride is the calcium salt of hydrochloric acid. Pasteurization and homogenization process often weaken the content of calcium in the milk. Calcium chloride helps to have a better curd when milk has low protein content. Adding calcium chloride together with rennet helps to restore the calcium content of the milk and to get a higher cheese yield.

DIRECTIONS OF USE:
Calcium chloride is ready to be used. Add 50 to 100 grams each 100 litres of milk, before adding the rennet.

STORAGE:
This product doesn’t require cold chain transportation. Store in original packaging in a cool, dry and dark place. The product shouldn’t be stored in a cold enviroment, to avoid risk of crystallization.

COMPOSIZIONE:
Calcium chloride (E509).

Tecnichal sheets and production flow charts available upon request.