Calcium chloride 36 % (E509) – for cheese making and beer brewing, 100 ml

Calcium chloride for reliable coagulation in cheese making
Calcium chloride (E509) is used in cheese making to improve the coagulation of the milk and ensure a more uniform and stable result. The product is particularly relevant in the autumn and winter months, when the content of free calcium ions in the milk is often lower, but it is also recommended all year round for certain types of milk bought in supermarkets.

Cooling, heating and industrial processing of milk can alter the milk's natural calcium balance. Adding calcium chloride helps restore the balance between bound calcium and free calcium ions, so the rennet can work optimally.

Improves yield and consistency
Calcium chloride is added both to increase the yield in cheese making and to influence the structure of the cheese. Depending on the dosage, it can contribute to a softer, less dry cheese. The product is recommended for all types of cheese, including feta and Akawi cheese.

Use in beer brewing
Calcium chloride is also used in beer brewing, where chlorides contribute to a softer, more rounded and slightly sweet flavour. The calcium component also helps stabilise the flavour and support a more controlled brewing process.

Dosage
- For milk: 5–6 ml per litre of milk
- For beer: 0–max. 200 ml per litre of beer, depending on the desired flavour profile

Specifications
- Product type: Calcium chloride / Calciumchlorid
- Additive: E509
- Concentration: 36 %
- Use: Cheese making and beer brewing
- Form: Liquid solution
- Contents: 100 ml
- Storage: Dry and frost-free