[Sca-cooks] calcium chloride

[Kathleen Madsen]

Does it help to get rid of that "greasy" feel that the
ultra high pasteurized milk and cream products get? 
I've only used it in regular milk, and a tiny bit goes
a long way.

I was talking with a culture and enzyme vendor at a
cheese conference and he said that you only need about
a teaspoon per hundred gallons.  For those that
haven't used it, calcium chloride acts like a drying
agent to help firm up the curds.  Pasteurizing causes
looser curds because the protein structure of the milk
is broken up.

Eibhlin

--- "Truman B." <chirhart_1 at netzero.net> wrote:
> Hi Cynara,what I do to get past the Pasteurization
> probelm is  to add
> calcium chloride,1/4 tsp. per 2 gallons
> of Milk. It even helps with the ultra Pasteurizd
> milk.
> 
>        From Chirhart
> 


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