Liquid calcium chloride for cheese. Calcium Chloride allows you to condition the milk for its later stage of curdling in the production of artisan cheeses. During the pasteurization of the milk it loses this necessary component for the curdling. It is used at the beginning of the cheese production process when the milk is heated. The dosage varies according to the type of milk and cheese and goes from 0.5 ml to 1 ml per liter of milk. For the measurement of small quantities you can use a graduated pipette or the following approximation: 0.5 ml are 6 - 7 drops and 1 ml are 12 - 14 drops. For its use it is necessary to previously mix it in 5 to 10 parts of water (25 or 50 drops). You can buy this liquid chloride in 50 ml bottles that will condition 50 to 100 liters of milk or in the format of 100 ml that will condition 100 to 200 liters of milk. Both formats carry a doser for proper use.
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For use it should be diluted in 5 to 10 parts of water before putting it in the milk.
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