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reducing acidity in milk

Home The Forums Cheese Making Forum Problems and Answers reducing acidity in milk

This topic contains 1 reply, has 2 voices, and was last updated by  EmilyErinKlie 5 years, 3 months ago.

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  • #13952

    Can you add calcium chloride to milk that is a little older to raise the acidity for cheesemaking? If so how much per gallon?
    Thanks!

    #14138

    Calcium chloride is used to boost the calcium content is pasteurized milk, not to adjust the ph. It is a neutral salt so it’s not going to do much to adjust the acidity. You could possible add vinegar but I wouldn’t do that without ph reading and calculations.

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