In cheese making, it is used to reinforce the calcium content of milk that has been pasteurized, a process that partly destroys natural calcium. The lack of calcium prevents an effective curdling and with it the elaboration.

CHARACTERISTICS:

CALCIUM CHLORIDE. BCAL (38%)

Calcium enhancer.

Liquid product 38% calcium.

Containers in 25 kg jugs. or 1000 kg containers.

25 kg powder bags.