Calcium chloride should be added to milk to increase cheese production efficiency, as it improves the consistency and coagulation of milk, and enriches it with calcium. It's application reduces casein and fat loss. Add before implanting bacteria cultures and rennet. Mix thoroughly. Apply as per manufacturer's dosage - excess of calcium chloride can cause excessive hardening of the coagulum, which could hinder cheese cutting. Pack of 10g - 1g for 10L of Milk