Calcium chloride 36% (E509) – for cheese making and brewing, 1 litre

Calcium chloride for consistent results in cheese making
Calcium chloride (E509) is used to optimise the coagulation of milk in cheese making and to ensure stable, repeatable results. It is particularly suitable during periods when the milk's natural calcium content is lower, but it is also used year-round with certain types of milk.

When milk is cooled or heat-treated, the balance between bound calcium and free calcium ions changes. Calcium chloride helps to restore this balance, so the rennet can work more effectively.

Greater yield and better control
Adding calcium chloride can increase the yield and give better control over the structure of the cheese. Depending on the dosage, it can contribute to a softer and less dry cheese. The product is recommended for all types of cheese, including feta and Akawi cheese.

Suitable for beer brewing
Calcium chloride is also used in beer brewing, where chlorides contribute to a more rounded and fuller flavour. The calcium part supports flavour stability and a more controlled brewing process, which is particularly relevant for larger brews.

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

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