Calcium Chloride (32% concentration) is commonly used in milk that has been pasteurized, stored or animal milk towards the end of season to assist the curd in setting firmer and increasing yield. For pasteurized or stored milk, the calcium originally in the milk slowly becomes soluble and cannot be used to form as firm of a curd. Calcium Chloride can also be used in raw milk cheese production during low calcium periods caused by seasonality, feed or the normal lactation cycle. Calcium Chloride is also used in brines to prevent cloudiness and a soft outside curd such as in Feta. General usage: e.g.: Two to four ounces for use in up to 1000 pounds of milk.
- 32% Calcium Chloride
- Potassium Chloride
- Sodium Chloride
- Water (in the liquid version only)
- 2 ounces (Anhydrous)
- 2.25 pounds anhydrous to make into 1/2 gallon of liquid calcium chloride. Recipe provided.
- 8 ounces (Anhydrous or liquid)
- 50 pounds (Anhydrous)*
- 16 ounces (Liquid)
- 32 ounces (Liquid)
- 64 ounces (Liquid)
- 1 Gallon (Liquid)
- 5 Gallons (Liquid)
*To make one half gallon of 32% dilution Calcium Chloride, you would need a total of 2.25 pounds of anhydrous (pellet) form Calcium Chloride. Calcium chloride anhydrous pellet and water conduct heat; therefore, please use the appropriate vessel to rehydrate this product in.