Helps produce ﬁrmer curds
Calcium chloride (Food grade), is used in making cheese by helping to produce a ﬁrmer curd. In addition, it makes it possible to remedy mineral deﬁciencies in milk due to heat treatment (pasteurization) and cold storage.
It standardizes the action of the rennet and obtaining a ﬁrmer curd. Use approximately 1 mg per 4L of milk. It must be added to the milk before renneting (addition of rennet).
Storage: Cool and dark place.