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.
Also used in Brine solutions.
The solution is presented in either 100ml, 1 Litre or 5 Litre.
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