Your Safer Source for Science

Since 1977

Address P.O. Box 219 Batavia, IL 60510
Phone 800-452-1261
Fax 866-452-1436
Email flinn@flinnsci.com

Item #: C0419

Price: $12.00

In Stock.

Chymosin, natural enzyme coagulant for cheese-making

See more product details

This item can only be shipped to schools, museums and science centers

Resources

Product Details

Storage:
Miscellaneous, nonhazardous organic material.
Disposal:
Shelf Life:
Good if stored properly. Store in a cool (less than 10 ºC) and dry place in a closed container.
Soluble:
Water
Color:
Buff
Odor:
Malty
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!