Like a fool I added some of that stuff to a batch of milk that I tried to make cheese out of and wound up with a very expensive mess. After reading up on it, it's ultra-pasteurized, which don't work for cheese making or at least it didn't for me. A couple of cans prevented 3-1/2 gals. cow's milk from setting curd. After normal ripening with meso, had used calcium, and normal amount and time for rennet it was time to ezperiment before dumping that mess out. Double rennet was added and after 7 more hours still not a decent curd. So then it was time to really try something desperate, heat treatment and vinegar. NOPE! that didn't do the trick either. If the stuff wasn't ultra'd to death it might be a good product.