Calciol (Calcium Chloride Solution) is an aqueous solution of calcium chloride standardised to 500 grams/litre.
Calcium chloride is generally used to standardise the calcium ion concetration in cheese milk. Milk with low soluble calcium can give weaker sets and the addition of calcium chloride can improve set strength. Leading to a better cut and reduced fines in the whey.
Typical addition is 10g - 30g per 100 litres of cheese milk.
Decanted in to 1 litre and 5 Litre drums for ease of use by the smaller or artisan cheesemaker
Calciol (Calcium Chloride Solution) is an aqueous solution of calcium chloride standardised to 500 grams/litre. Calcium chloride is generally used to standardise 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. leading to a better cut and reduced fines in the whey. Typical addition is 10g - 30g per 100 litres of cheese milk.
Decanted in to 1 litre and 5 Litre drums for ease of use by the smaller or artisan cheesemaker Calciol (Calcium Chloride Solution) is an aqueous solution of calcium chloride standardised to 500 grams/litre. Calcium chloride is generally used to standardise 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. leading to a better cut and reduced fines in the whey. Typical addition is 10g - 30g per 100 litres of cheese milk.
25 Litre drums. Calciol (Calcium Chloride Solution) is an aqueous solution of calcium chloride standardised to 500 grams/litre. Calcium chloride is generally used to standardise 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. leading to a better cut and reduced fines in the whey. Typical addition is 10g - 30g per 100 litres of cheese milk.
