CALCIUM CHLORIDE SOLUTION FOR CHEESE MAKING

Calcium Chloride 33% Solution for cheese making.

Calcium Chloride can be added to homogenised milk to help re-balance the calcium damaged during the homogenisation process and heat treatments carried out on the milk. It can help produce a firmer curd and increase the yield at the same time.  Also commonly used with goats' milk for the same reason. 

The solution is presented here in a 100ml dropper bottle. Also available in a 1 Litre bottle.