Calcium chloride 1000ml 34%

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dosage approx. 10ml/100l milk
1ml corresponds to approx. 20 drops
tip: if the cheese does not solidify, please add calcium chloride (item no. 829035/36/37). this is necessary for hard and soft cheeses that are to be made with pasteurized or uht milk.
with raw milk or cream cheese (here the rennet only has a supporting effect and the acid is mainly active) this is usually not necessary.