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.