Calcium chloride solution can be used to standardise the calcium ion concentration in cheese production

Calcium Chloride Solution

5 litres

Product Info

Specific description

Calcium chloride is generally used to supplement the calcium ion concentration in cheese milk. Milk with low soluble calcium can give weaker sets and the addition of calcium chloride can improve set strength. This leads to a better cut and reduced fines in the whey.


36% calcium chloride solution.


5 litre plastic drum.


5 years shelf life when stored in clean, airtight packaging between -10°C and +40°C.