The Calcium Chloride allows you to condition the milk for its subsequent setting phase in the production of artisanal cheeses. During the pasteurization of the milk it loses this component so necessary for curdling. It is used at the beginning of the cheese production process when the milk starts heating. The dosage varies according to the type of milk and cheese and ranges from 2 ml to 4 ml per 10 liters of milk. For the measurement of small quantities a graduated pipette or the following approximation can be used: 1 ml is 12 - 14 drops. For its use it is necessary to previously mix it in 5 to 10 parts of water (50 drops). You can buy this liquid chloride in cans of 50 ml that will condition 125 to 250 liters of milk or in the format of 100 ml that will condition 250 to 500 liters of milk. Both formats have a dispenser for its correct use.
The format of the plug may vary.
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For use it should be diluted in 5 to 10 parts of water before putting it in the milk.