Calcium Chloride

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Calcium Chloride

Heating of milk during the process of pasteurisation can upset the calcium balance of milk which in turn can make it unsuitable for cheese making. This is especially true for commercially produced, store-bought milk. This imbalance means more rennet is required to set the curds and can make it difficult to produce hard cheese. This imbalance can be offset by adding calcium chloride.

In molecular gastronomy it is used for the gelification of ingredients to which sodium alginate has been added.

Ascott On-Line Store supplies calcium chloride for cheese making. direct link here


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