Calcium chloride, calcium chloride liquid, 50 mL calcium chloride, calcium, making cheese

50 mL liquid calcium chloride - 33 % solution ±1% E509 (quality product!)

    Calcium in the milk is needed for coagulation with rennet
    Often the natural calcium in the milk is not sufficient for the cheese making process, especially when the milk is heated, as it is bound and therefore it is useful to increase the calcium content of the milk.
    to improve the jelly firmness and for improved rennet effect!
    Dosage: 0.15 - 0.25 mL per 1 litre of milk (approx. 10 drops correspond to 0.25 mL)
    with dropper insert for easy dosage


Note:
Rennet is needed to "thicken" the milk, calcium chloride only increases the calcium content of the milk and thus only supports the effect of the rennet.
Irritates the eyes, therefore safety glasses and protective clothing are recommended!
Delivery without examples, without decoration!
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