tag:blogger.com,1999:blog-10779294.post7216869102703345008..comments2024-01-08T14:21:37.465-08:00Comments on Infinite Art Tournament: Element of the Month: Calcium!Michael5000http://www.blogger.com/profile/10148584819327475239noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-10779294.post-29250939693518196832012-06-11T10:04:01.346-07:002012-06-11T10:04:01.346-07:00THANK you! I thought it would be something like t...<b>THANK you! I thought it would be something like that.</b>Michael5000https://www.blogger.com/profile/10148584819327475239noreply@blogger.comtag:blogger.com,1999:blog-10779294.post-13475725212639771712012-06-11T06:17:23.594-07:002012-06-11T06:17:23.594-07:00I always wondered what that jar of silvery-grey me...I always wondered what that jar of silvery-grey metal was on the shelf, the one that Pat never talked about ...<br /><br />No, in fact (and I quote) "Calcium choride is added to replace calcium redistributed during pasteurization. Milk coagulation by rennet during cheese making requires an optimum balance among ionic calcium and both soluble insoluble calcium phosphate salts. Because calcium phosphates have reverse solubility with respect to temperature, the heat treatment from pasteurization causes the equilibrium to shift towards insoluble forms and depletes both soluble calcium phosphates and ionic calcium. Near normal equilibrium is restored during 24 - 48 hours of cold storage, but cheese makers can't wait that long, so CaCl2 is added to restore ionic calcium and improve rennetability. The calcium assists in coagulation and reduces the amount of rennet required."Elizabethhttps://www.blogger.com/profile/12772824060632731065noreply@blogger.com