Calcium chloride is added to milk to enhance its coagulating properties in the presence of the enzyme rennet or chymosin. It is particularly required when cows are on dry land. It is also added to brine in order to avoid the leaching of calcium from cheese.
Willow Wild Yam 50 Capsules
Good Life Organic Garlic and Pepper Salt 180g
Whole Earth Organic Sparkling Cranberry 330ml
MW Game Changer Meal Replacement Belgium Chocolate - 1Kg
Rhizo Health Probiotic Original 50ml
by Anne-lanie
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