Chlorcalcium 33% 50ml

    For cheese production - an indispensable product when using low-pasteurized and fresh milk with a low calcium content.
    More productive cheese production - calcium chloride improves the coagulability of milk, the firmness of the curd and its processing.
    Easier cutting of the curd - a firm curd is easier to cut, which causes the cheese grain to contract more.
    High quality - the offered calcium chloride has appropriate certificates and is safe for health.
    Easy dosage - liquid formula and dropper for easy product dosage.
    For beer production - calcium chloride gives beer a soft, full, stable taste and promotes flocculation of proteins.

Calcium chloride is used to increase the amount of cheese produced. It is indispensable when we use low pasteurized or fresh milk with low calcium content. Calcium chloride improves the consistency and coagulability of milk. Its use reduces the loss of casein and fat.
Thanks to calcium chloride, the curd is firmer and easier to process, which causes the cheese grain to contract more.

Our product has a concentration of 33% and is very productive.
One package is enough for 125 -250 L of milk.

Thanks to its quality, the calcium chloride we offer is safe for health when used in appropriate doses. It is also used in beer production, among other things, to give beer a full, stable taste.

Dosage:
40 drops (2 ml) for 10 L fresh milk
80 drops (4 ml) for 10 L low pasteurized milk

How to use:
Dissolve the recommended amount of calcium chloride in 50 ml of boiled water and pour it into the milk. Add the product before inoculation with bacterial cultures and rennet. Use according to the manufacturer's dosage - excess calcium chloride may give the product a bitter taste.

CAUTION: Has an irritating effect on the eyes. If the preparation gets into the eyes, gently rinse the eyes for a few minutes.