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
