Calcium Chloride

What it is

Calcium chloride (E509) is a food additive used to improve milk coagulation and cheese texture. It adds calcium ions to the milk and lowers the pH slightly. That helps the rennet work better, firms up the curd and usually means less rennet is needed.

When you need it

Not every vat needs it. It helps when milk sets poorly: when it's pasteurized, has been kept cold for a long time, is low in protein or has a high somatic cell count. In one study with vat-pasteurized goat milk, coagulation was the same without it. So make a test batch before adding it to every recipe.

How to use it

• Dissolve it in water and add it to the vat before the rennet.
• The amount depends on the product's concentration, because liquid and powdered calcium chloride aren't dosed the same way. Follow the dose printed on the pack.

What to keep in mind

Too much makes the curd so firm it's hard to cut, and the excess passes into the whey. On lines that process whey, this leaves deposits in the evaporators. You'll find other ingredients for coagulation and fermentation in dairy additives, along with calf rennet.

Tell us what cheese you make and how you treat the milk, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.