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Biotech Cheesemaking Manufacturer,Supplier and Exporter in India

Biotech Cheesemaking

Product Code : JA-EE-6866
Jaincolab is a leading Biotech Cheesemaking Manufacturer,and suppliers in India, Biotech Cheesemaking Manufacturer,and suppliers in South Africa, Biotech Cheesemaking Algeria (Algiers), Biotech Cheesemaking Angola (Luanda), Biotech Cheesemaking Argentina (Buenos Aires), Biotech Cheesemaking Armenia (Yerevan), Biotech Cheesemaking Australia (Canberra), Biotech Cheesemaking Austria (Vienna), Bahrain (Manama), Bangladesh (Dhaka), Bhutan (Thimphu), Bolivia (Sucre), Botswana (Gaborone), Brazil (Brasília), Brunei (Bandar Seri Begawan), Montenegro (Podgorica), Morocco (Rabat), Mozambique (Maputo), Myanmar (Naypyidaw), Namibia (Windhoek), Nepal (Kathmandu), New Zealand (Wellington), Nigeria (Abuja), Oman (Muscat), Palestine (Ramallah), Panama (Panama City), Papua New Guinea (Port Moresby), Paraguay (Asunción), Peru (Lima), Philippines (Manila)¸ Portugal (Lisbon), Qatar (Doha), Rwanda (Kigali), Saudi Arabia (Riyadh), Senegal (Dakar), Serbia (Belgrade), Sierra Leone (Freetown), Slovakia (Bratislava), South Africa (Cape Town) (Pretoria) (Bloemfontein), South Sudan (Juba), Spain (Madrid), Sri Lanka (Sri Jayawardenepura Kotte) (Colombo), Sudan (Khartoum), Syria (Damascus), Tanzania (Dodoma), Thailand (Bangkok), Togo (Lomé), Tonga (Nuku'alofa), Trinidad and Tobago (Port of Spain), Tunisia (Tunis), Turkey (Ankara), Turkmenistan (Ashgabat), Uganda (Kampala), United Arab Emirates (Abu Dhabi), United Kingdom (London), United States (Washington, D.C.).

Biotech Cheesemaking
The ancient art of cheesemaking provides a perfect example of how biotechnology can be used to improve a process and its end-product. 
Put one of the biotechnology's oldest applications to use in your own classroom.
Your class will get the opportunity to actually make cheese using enzymes produced through the advances of biotechnology. 
In the process, they'll explore the science behind cheesemaking and observe the accompanying chemical and microbiological changes and the resulting physical changes. 
Additional investigations are included which will allow students to further explore the complexities of cheesemaking by changing such variables as temperature, enzyme concentration, pH, milk fat content and more. 
Class size - 40 students.

Introduction To Enzymes
Immobilised Enzymes Kit

Office Address

Jain Scientific Suppliers
2475-84, Hargolal Road,
Ambala Cantt, Haryana, India

[email protected]


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