Lysozyme

Availability: chwilowy brak towaru

Price: €2.17 2.17

* Variant:

5 g
50 g

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Description

Lysozyme is the name of a highly stable cationic protein, whose main property is a strong antibacterial effect. This enzyme has an inhibitory effect, among others for bacteria Clostridium tyrobutyricum responsible for the appearance of so-called "late-blowing" and the formation of an unpleasant taste due to the presence of butyric acid.

Clostridium tyrobutyricum bacteria present in milk ferment lactate, causing a "late-blowing" defect in high pH cheeses such as Emmentaler, Gouda or Edammer and others. Even low spore density of this anaerobe in milk used for cheese production can cause this phenomenon if growth conditions are appropriate. This defect is characterized by large eyelets, cracks and cracks caused by the formation of gas bubbles and the abnormal taste of butyric acid cheese. This defect may result in a significant loss of product.

Lysozyme added to food products lysozyme is marked with the symbol E1105.

Lysozyme is most often used:
    - in the production of ripening cheese
    - in the production of cheese-like products
    - in milk drinks
    - fermented wine beverages
    - grape wine products

Dosage: 1,5-2g per 100 liters of milk.

Packaging: 5g, 50g

Pocket scale - with high accuracy (0.01 g)

Small, handy and accurate weight. It will be used to weigh everything where accuracy below 1 gram is important: rennet, bacterial starter cultures, calcium chloride, lipase.

Price: €5.43