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Food-grade calcium-chloride containing 75-80% calcium
At temperatures above 65°C, heat-treated milk no longer coagulates with rennet enzymes, or coagulate incorrectly because the heating causes calcium ions to precipitate. By adding calcium chloride, you can replace soluble calcium salts in milk to promote rennet clotting of milk. 10 litres of milk requires 1-1.5g of calcium chloride, in larger quantities it can cause a bitter taste in the cheese. Calcium-chloride is a crystalline compound that is well soluble in water. It forms solid salt at room temperature, binds water and humidity with high intensibility, so store it in a well-sealed box! It tastes salty, so it is sometimes used as an additive to food. If a dairy animal has little lime in its body during feeding, e.g. because it is grazed on lime-poor soil, calcium supplementation is recommended. Some sources, for the clotting of fresh sheep's milk and fresh goat's milk, it is also recommended to add calcium-chloride to the milk in order to achieve better clotting.
The dosage of calcium salts is good for all cheese milk, because it improves the yield and improves the quality of the curd.
dosage: 1-1.5 grams per 10 litres of milk
Packages available: 100 - 500 - 1000
gramsE509, CaCl2, calcium chloride, calcium salt