Biotech Cheesemaking
Product Code : JA-EE-6866
Biotech Cheesemaking (SKU JA-EE-6866) is a cheesemaking biotechnology kit in which a class actually makes cheese using enzymes produced through biotechnology. Students explore the science behind cheesemaking, observe the chemical, microbiological and physical changes, and run further investigations by changing temperature, enzyme concentration, pH and milk fat content. The kit is sized for a class of 40 students and is supplied by JaincoLab.
Specifications
The kit is a classroom cheesemaking investigation for 40 students with additional variable-testing activities; the itemised contents are not in the product data and are confirmed on the quotation.
| Product | Biotech Cheesemaking |
| SKU | JA-EE-6866 |
| Product type | Biotechnology classroom kit |
| Topic | Cheesemaking with enzymes produced through biotechnology |
| Variables studied | Temperature, enzyme concentration, pH and milk fat content |
| Class size | 40 students |
| Kit contents | Confirmed on the quotation |
Applications of the cheesemaking biotechnology kit
Teachers use the kit to show a traditional food process as an applied example of biotechnology and enzyme action.
- Making cheese with biotechnology-derived enzymes
- Observing the curdling of milk
- Investigating temperature and pH effects
- Comparing milk fat content
- Teaching food biotechnology
Scope of supply and ordering
Each order line covers the Biotech Cheesemaking kit as described here. Details that the product data leaves open, and any accessories, spares or pack quantities, are set out on the quotation.
MOQ, packing and lead time are set on each quotation according to the order size and the delivery destination. Bulk orders for school, college and training-institute laboratories are supplied, as are export consignments to buyers in Africa, the Middle East and South and South-East Asia.
Frequently asked questions
What will students do?
Make cheese using enzymes produced through biotechnology and study the chemical, microbiological and physical changes involved.
Which variables can be tested?
Temperature, enzyme concentration, pH and milk fat content, among others.
How many students is it for?
It is listed for a class size of 40 students.
Related products
Browse the complete enzyme equipment range from JaincoLab for related apparatus and teaching aids.
Request a quote
For a quotation on the Biotech Cheesemaking kit, share your quantity, any specification preference and the destination via the JaincoLab contact page; the sales team also answers at [email protected]. Buying under a laboratory tender? Use our tenders page.
