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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
  1. Dissolve in cold water (0.1 to 0.2 g/L of milk)
  2. Add to milk before rennet or cultures
  3. Mix thoroughly for even distribution
Benefits
  • Improved cheese quality (texture, firmness)
  • Increased economic efficiency
  • Versatile (suitable for various milk types)
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