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Pure Cheese & Calcium Chloride
Cheese makers normally throw all kinds of shit into their products. Artificial additives to our food seems to be the order of the day.
However, here in George I was surprised to pick up some cheese that had a rather clean list of ingredients (in the original Afrikaans):
- Melk
- Geselekteerde Kulture
- Kalsium Chloried
Translated, this would be something like:
- Milk
- Selected Cultures
- Calcium chloride
Right below the list of ingredients, it states Geen mikrobiese stemsel & Sout
which would translate to something like No microbial stem cell & Salt
.
This is Morning Milk Pizza Mozzarella cheese.
I looked up calcium chloride on the Wikipedia and found out that Calcium chloride is an irritant; wear gloves and goggles to protect hands and eyes; avoid inhalation.
Sounds dangerous - but then again, once it has reacted with water I guess it's no longer so bad.
Apparently calcium chloride tastes more salty than sodium chloride (normal table salt). This does seem to be the case as the cheese definitely has no shortage of taste. Quite to the contrary, it tastes almost too salty even though it (apparently) contains no sodium chloride.
According to the Wikipedia article, it seems like calcium chloride can indeed be used in food. Some people would even consider it healthier than your normal table salt as it does not contain sodium (rather uses calcium instead). This is an interesting concept to me; I would really like to know if it is truly generally healthier or not, and what the real health-related impacts are (if any). Some people apparently even take injections of it. Does anybody know about a (good) study that has been conducted about this they can refer me to?
Copyright © 2004-2008 Charl van Niekerk. All articles are released under the Creative Commons Attribution 2.5 South Africa licence, unless where otherwise stated.
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