Calcium chloride 33% solution for cheese production
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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.
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