Calcium Chloride Solution 
 
Strength: This is a 30% calcium chloride solution
 
Cheese Making:The addition of Calcium Chloride generally improves the rennet coagulation properties of your milk and this is particularly true when using pasteurised milk that has been stored in a refrigerator.
Fermentation: Makes your vegetables stay crunchy
Yoghurt: The addition of a few drops per litre of milk can help strengthen the curd, making a thicker yoghurt.