Description
Maxiren® is used in place of calf chymosin for coagulating milk proteins during cheese-making. Its performance and properties are identical to calf chymosin preparations of comparable ‘strength’.
It is produced by a genetically-modified strain of the dairy yeast Kluyveromyces lactis.
Maxiren® ... 100 mL
https://www.ncbe.reading.ac.uk/chymosin/
Detailed Description
This product is zero-rated for VAT.
WARNING. We can only fulfil orders which are to UK-based educational institutions. Any orders placed which are from a non-UK OR non-educational institution address will be cancelled and refunded, with a £20 administrative fee retained. Please ensure you only place an order if you are a UK-based educational institution. Please contact us at ncbe@reading.ac.uk if you are ordering from anywhere outside of the UK or Channel Islands.
