Calcium chloride will influence the amount of coagulant enzyme needed for optimum curd formation. Increased yields and improves curd-making properties under certain conditions.
Calcium chloride is particularly recommended for use in milk that will not coagulate properly under normal conditions, due to low milk solids or over heat treatment.
For 3 gallons of milk, add 1/4 to 1/2 teaspoons.
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