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Calcium Chloride FG
Calcium Chloride FG
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Last Updated
18 Jul 2016
Country Origin
Japan
Minimum Order
100 kg
Category
Kimia Food

Specification of Calcium Chloride FG

Any milk which has been pasteurized and cold stored must have the calcium chloride (CaCl) is added. The reason for this is because calcium is initially in the milk slowly into soluble and can not be used to form the curds of the company. The exception is Mozzarella, Provolone cheese and any others that need stretching at some point in the recipe. This is because stretching depends on the calcium leaves the curd. Some fresh milk may need CaCl

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