chymosin, natural enzyme coagulant
Storage: Miscellaneous, nonhazardous organic material.
Shelf Life: Good if stored properly. Store in a cool (<10 ºC) and dry place in a closed container.
Technical Note: Used for cheese-making demonstrations and experiments. Prepare solutions fresh: dissolve 0.3 g chymosin in 100 mL of bottled water. Use two drops of solution per 10-mL sample size of milk. Optimum temperature for enzyme activity is 40 °C. Two grams of C0419 should be enough to coagulate more than 100 L of milk!
Flinn Catalog/Reference Manual Page 64
Flinn Middle School Catalog/Reference Manual Page 37