Calcium chloride for cheese 100g

0 Review | Add review

A product that is necessary when using low-pasteurized milk and fresh milk with a low calcium content.

Weight

: 0,120 KG

Shipping costs

: € 4,00

Levertijd

: Ordered on working days before 12.30 pm, shipped today.

€ 5,95 *

Price per Unit

Variatie: Calcium chloride for cheese 100g

Quantity:

Order

Wishlist

Do you have a question about this product?

Ask us your question

Description
Reviews

For making cheese - a product that is necessary when using low-pasteurized milk and fresh milk with a low calcium content.
Increased efficiency of cheese production - calcium chloride influences better coagulation of the milk, firmness of the curds and its processing.
Easier cutting of the curds - The dense curds are easier to cut, increasing the ability of the cheese grain to shrink.
High quality - the calcium chloride offered has food approvals and is safe for health.
For brewing - calcium gives the beer a smooth, full, stable taste and contributes to protein flocculation.
Large packaging, economical choice - 100 g of the product is enough for 1000 - 1400 L of milk and is much cheaper than smaller packages.

Calcium chloride is an agent used in cheese making to increase the efficiency of cheese production. It is a necessary addition when using low-pasteurized or fresh milk with a low calcium content. Calcium chloride improves the consistency and clotting of the milk. Its use reduces the loss of casein and fat.

Thanks to calcium chloride, the cheese curd is more compact and easier to process, which increases the shrinkage of the cheese grain.

Our product has a high concentration of 94-96% and is very efficient.

The packaging is sufficient for 1000-1420 L of milk.

Due to the food quality of the calcium chloride offered, it has a positive effect on the absorption of calcium by the body when dosed correctly. In addition, it is a measure that will also be used in brewing to, among other things, give a full, stable taste.

Dosage:

Calcium chloride with a concentration should be used in the ratio of 0.7-1 g (a pinch) of calcium chloride per 10 L of milk.

Instructions:

Dissolve the recommended amount of calcium chloride in 50 ml of boiled water and add to the milk. The product must be added prior to inoculation with bacterial cultures and rennet. Use in accordance with the manufacturer's dosage - excess calcium chloride can contribute to the bitter taste of the product.

ATTENTION:

Irritating to the eyes. In case of eye contact, rinse gently with water for several minutes.

net weight: 100 g

Order by:

Add review