A 100% natural chymosin from natural fermentation, chymosin is a coagulant often used for cheesemaking. Activity: Minimum 600 International Milk Clotting Units/ml (IMCU/ml). pH: 5.60 to 5.95. Refrigeration is required. Minimum shelf life is 12 months. Used in lab 1C of Biotechnology: Science of the New Millennium curriculum. Note: Perishable. Delivery date required.
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