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Reach a gel firmness and better yield
Calcium chloride is a key ingredient in cheesemaking, improving coagulation, texture, and yield of cheeses.
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Yield and consistency
Calcium chloride is a valuable additive for cheesemakers aiming to produce high-quality cheeses by optimizing coagulation, texture, and yield.
Why it's important
- Compensates for calcium loss in pasteurized or homogenized milk
- Enables a firmer curd and more uniform texture
- Increases yield by reducing material losses
How to use it
- Dissolve in cold water (0.1 to 0.2 g/L of milk)
- Add to milk before rennet or cultures
- Mix thoroughly for even distribution
Benefits
- Improved cheese quality (texture, firmness)
- Increased economic efficiency
- Versatile (suitable for various milk types)
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