Liquid calcium chloride for cheese

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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.

The shape of the cap may vary

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2,49 €

  • 50 ml
  • 100 ml

More info

Buy calcium chloride to condition milk in the cheese production process.


For use it should be diluted in 5 to 10 parts of water before putting it in the milk.

Reviews

Grade 
04/17/2017

Respuesta de Al Queso

Estimada Dolores, las indicaciones del fabricante son las que reproducimos en las características del producto. El tipo de leche afecta no sólo a si es de Cabra, Oveja o Vaca sino a si es cruda o fresca e incluso a la marca de leche utilizada en el caso de ser leche fresca. Esto crea una matriz que nosotros no tenemos y el fabricante tampoco. Le podemos decir que la cantidad necesaria es menor si es leche de Cabra, mayor de Oveja y mayor si es de Vaca. Si utiliza leche cruda no necesitaría añadirle cloruro. Le aconsejamos que siga la siguiente aproximación que nosotros usamos y le añada de 6 a 7 con leche de cabra, 10 para oveja y de 12 a 14 para vaca. Apunte todo esto en una ficha que le servirá de guía para siguientes producciones. Un saludo

    Grade 
    04/14/2017

    dosificación

    Dicen ustedes: ... la dosificación varía según el tipo de leche... quisiera saber si el producto lleva instrucciones para su correcta utilización y no tener que estar probando con las dosis dependiendo del tipo de leche y queso. yo, principalmente, estoy interesada en hacer queso fresco de cabra, oveja o vaca.

      Grade 
      04/07/2017

      Respuesta de Al Queso

      Estimada Feli, si, puede utilizarlo aunque no se suele agregar Cloruro Cálcico en las preparaciones de yogur al no ser necesario un cuajado como el del queso.

      • 1 out of 1 people found this review useful.
      Grade 
      04/06/2017

      yogur casero

      Puedo usar el cloruro calcico para hacer yogur en mi yogurtera???

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        Liquid calcium chloride for cheese

        Liquid calcium chloride for cheese

        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.

        The shape of the cap may vary

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