Calcium Chloride Kingston Ontario Canada
Calcium Chloride for Cheese Making
Used when making cheese from homogenized, pasteurized or frozen milk to help re-stabilize milk
structure and hasten curd set. Can also be used at certain times of the year,
when firm curd is hard to obtain due to changes in animal diet or stage of lactation.
For hard cheese: use 12-15ml/100L For soft cheese: use 5-6ml/100L
Dilute product in a ratio of 1 part calcium chloride to 10 parts cool water before incorporating into milk.