Calcium chloride

It is added to the milk during cheesemaking to restore balance – due to the pasteurisation of the milk – and in order not to delay the coagulation and not to obtain too soft curd.

Related Products

niptiras
boot-cleaner
kapelaki-file
bourtsamekontari
kouvas-inox

Thank you for your interest

Fill in your details in the form below and one of our associates will contact you directly

Thank you for your interest

Fill in your details in the form below and one of our associates will contact you directly