Description:

Lactalbumin Hydrolysate, for microbiology and biochemistry, Storage temp. +15 to +25 °C, CAS No. [68458-87-7], EG-Nr. 270-615-9

Lactalbumin hydrolysate is a high-quality whey protein made through enzymatic hydrolysis. It is a great nutrient source in microbiology and biochemistry, particularly for growing bacteria and fungi in labs. It is rich in essential peptides that help support microbial growth and is valuable for studying enzymes and metabolism. The controlled hydrolysis process ensures that it is of consistent quality and reliable for laboratory and industry use.

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Weight	0.354 kg