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  • Liquid Calcium Chloride 100ml

Liquid Calcium Chloride 100ml

  • £2.99

  • Brand: Vik Cheese
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  • Product Code: Liquid Calcium Chloride - CaCl2
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  • Availability: In Stock

  • USE: Dissolve the contents of the bottle in the milk brought to a temperature of 40° C. Let the breasts develop for a few minutes stirring carefully and lower the temperature to 38° C, then add the rennet. This must be done with care as it allows to obtain a valid and constant product in the organoleptic and structural characteristics.
  • STORAGE: The lyophilization process and the sterile packaging ensure that the ferments cannot be changed beyond the expiration date if they are stored at + 4° C if used within 90 days. For longer service times it is recommended to store at -18° C. In case of partial use, it is necessary to carefully close the bottle to avoid bacteriological contamination of the product.
  • Dose: 2ml for 10 litres of milk.

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Tags: Cheesemaking