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Hello
I found several recipes for Mexican cheese
(In Spanish: www.profeco.gob.mx/tecnologias/lacteo/lacteos.asp)
and they ask for calcium chloride (or calcium carbonate), does anybody know what does in the cheese?

It helps to form the clean break, Rennet needs calcium to work its magic and not all modern milk has enough in there.

At least that's my understanding of the process.

Dave

thanks for the answer saucisson

I bough the rennet in la pharmacie, and in the instructions it explains that pasteurized milk has lower calcium and since rennet needs calcium to work, it has to be added as calcium chloride or carbonate.

I think I am going to try it with the microfiltered milk they have here, so I don't have to add extra calcium