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Liquid lysozyme
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Description
Lysozyme – support in controlling late blowing in cheese
Maturation should develop cheese flavour rather than unwanted cracks. Lysozyme is an antibacterial enzyme used, among other purposes, to inhibit Clostridium tyrobutyricum, bacteria responsible for late blowing and an unpleasant butyric-acid flavour.
Under suitable conditions these bacteria ferment lactates and produce gas. Oversized eyes, splits and cracks may form, while flavour deteriorates. Even small numbers of spores in milk can cause the problem.
Lysozyme is used in ripened cheeses such as Emmentaler, Gouda and Edammer, as well as cheese analogues, milk drinks, fermented wine beverages and grape wine products. Match dosage and addition method to the product technology; it does not replace production hygiene or raw material control.
Liquid lysozyme hydrochloride. Recommended dosage: 10–15 ml per 100 l of milk. Activity: ≥ 9 000 000 FIP units/ml. Variants: 50 ml, 100 ml, 250 ml and 1 l.
GMO-free product. May contain traces of eggs. Keep in the original pack in a dark, dry place. Do not freeze.
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