Calcium Chloride: Difference between revisions
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|description=Heating of milk during the process of pasteurisation can upset the calcium balance of milk which in turn can make it unsuitable for cheese | |||
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[[Image:Calcuim Chloride.jpg|300px|thumb|right|Calcium Chloride]] | [[Image:Calcuim Chloride.jpg|300px|thumb|right|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. | 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. | ||
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[[Ascott On-Line Store]] supplies calcium chloride for [[cheese making]]. [http://www.ascott.biz/acatalog/Calcuim-Chlorid-caC12-1-litre-DP106.html direct link here] | [[Ascott On-Line Store]] supplies calcium chloride for [[cheese making]]. [http://www.ascott.biz/acatalog/Calcuim-Chlorid-caC12-1-litre-DP106.html direct link here] | ||
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[[Category:Cheese making]] | [[Category:Cheese making]] | ||
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Latest revision as of 13:58, 3 October 2014
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
Find recipes that contain 'Calcium Chloride'
#calciumchloride #cheesemaking #curds #moleculargastronomy #sodiumalginate #moleculargastronomyingredients #cheese