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Calcium Chloride

Calcium chloride (CaCl2) improves curd-making properties of coagulants and optimizes yields.

Cheese color DS

DCI Cheese Color DS is double-strength and contains annatto extract in water and potassium hydroxide. Annatto is the common name for the colorant used in cheesemaking. 

Citric acid

Citric acid powder (Food Grade USP/FCC): fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking.

Salt

Iodine-free flake salt, dissolves easily.