Calcium Chloride is a salt solution, used to restore balance to the calcium content of milk that has been heat treated.
This is especially important when vegetable or microbial rennet will be used. The heat used during pasteurization, decreases the amount of calcium in milk and has an adverse effect on its clotting properties. This means that the rennet action in pasteurised milk is significantly slowed. Adding calcium chloride helps bring this process back in balance and produces a firmer curd. Calcium chloride has an indefinite shelf life.