Calcium Chloride (CaCl2) enhances the curd-forming characteristics of coagulants and maximizes yields. It is especially advisable for application in milk that may exhibit inadequate or suboptimal coagulation under regular conditions, either due to excessive heat treatment (such as high-heat pasteurization) or low milk solids (such as goat milk). Additionally, Calcium Chloride is a key component in brine solutions.
Contains: Calcium chloride 32-33% (varies by batch), water
Primary Applications: For use in cheesemaking as coagulation aid in all types of cheese, and in brine solutions
Storage Conditions: Store in ambient temperature
Usage Info: Dilute 1/4 tsp. in 1/4 cup cool non-chlorinated water for 2 gallons milk. Add calcium chloride before adding coagulant to milk.