Lysozyme

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Price: €2.33

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2.33

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50 g

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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.

Dosage: 1.5–2 g per 100 l of milk. A 5 g pack treats approximately 250–333 l, and 50 g approximately 2500–3333 l of milk. As a food additive lysozyme is designated E1105.

High-precision pocket scale (0.01 g)

Pocket scale up to 200 g with 0.01 g graduation, tare and blue-backlit LCD. Handy for small portions of cheesemaking ingredients; powered by two AAA batteries.

Price: €4.63