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-NF/FCC): fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking.
