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.