uid-3875172
Other ingredients for making cheese

Calcium Chloride 1 liter CaCl2 (E509)

uid-3875172-0

Calcium Chloride (CaCl2) is a salt, which is used in cheese making to restore the calcium balance of milk. The use of Calcium Chloride for dairy products and cheese production added to milk, permits a stable and constant coagulation and give a firmer setting curd for easier cutting in the making of hard and semi – hard cheeses. The name for this product as food additive is: E509.

  • СаСI2 solution: 33,0% (~2%)

Dosage:

In general recommended dosage of calcium chloride is 20-40ml for 100 liters of milk. 

Calcium chloride needs to be dissolved in 5 times larger water capacity, then added to milk trough stirring until obtain a complete dissolution, then add bacteria and rennet.

Storage:
Store in the dark place room temperature

Manufacturer: "Micromilk" (Italy)