Lysozyme in liquid

Lysozyme (Lysozyme Hydrochloride) is a highly stable substance whose main property is a strong antibacterial activity. Among other things, this enzyme has an inhibitory effect on Clostridium tyrobutyricum bacteria responsible for the appearance of the so-called late bloating of cheeses and the formation of an unpleasant taste resulting from the presence of butyric acid.

Clostridium tyrobutyricum present in milk ferment lactate causing the “late bloating” defect in high pH cheeses such as Emmentaler, Gouda or Edammer and others. Even a low density of spores of this anaerobe in the milk used for cheese production can cause this phenomenon if the growth conditions are right. This defect is characterized by large eyes, cracks and fissures caused by the production of gas bubbles and an abnormal taste of butyric acid cheese. This defect can cause a significant loss of product.

Lysozyme is most commonly used:
- in the production of ripened cheeses;
- In the production of cheese-like products;
- in dairy beverages;
- fermented wine beverages;
- grape wine products.

Recommended dosage: 10-15 ml per 100 l of milk.

Store in original packaging in a dark and dry place at room temperature 15 - 25°C, do not freeze.

GMO-free product in accordance with Regulation 95/2/EC and Regulation 1830/2003.

May contain traces of eggs.

Activity ≥ 9,000,000 FIP units/ml.