Lysozyme enzyme - 10 capsules

Lysozyme Enzyme Powder (95% Purity) for Food UseLysozyme enzyme powder is a highly effective, naturally occurring enzyme with numerous applications in cheese production, particularly for medium- and long-ripening cheeses. This enzyme is obtained from egg whites and is used to control the growth of undesirable bacteria like Clostridium tyrobutyricum, which is responsible for butyric acid production and late bloating in cheese. By breaking down the cell walls of Clostridium, lysozyme helps prevent these issues and ensures a smoother, more consistent ripening process.

Key Features:

• High Purity: Contains at least 95% purity with a minimum enzyme activity of 35,000 FIP/mg.
• Effective in Cheese Making: Lysozyme helps prevent late bloating and the production of butyric acid in cheeses by inhibiting the growth of Clostridium spores.
• Easily Soluble: The enzyme is white in color and dissolves easily in cold water.
• Active During Ripening: After mixing with the cheese milk, lysozyme binds to casein molecules and remains active in the curd, providing effective control throughout the cheese ripening process.

Ingredients:

• Lysozyme enzyme derived from egg whites.

Properties:

• Solubility: Optimal in cold water (tap water).
• Color: White.
• Enzyme Activity: At least 35,000 FIP/mg.
• Purity: At least 95%.

Recommended Use:

• For Cheese Making: Use 1 capsule per 10 liters of milk or 2 g of lysozyme enzyme per 100 liters of milk. Dissolve the lysozyme powder in a small amount of cold water before adding it to the milk. Add the enzyme to the milk a few minutes before the rennet. This allows lysozyme to bind electrostatically to casein molecules during curding, ensuring that over 90% of the active enzyme remains in the curd after separation.

Storage:

• Store in a dry, cool location at temperatures between 2°C and 30°C.

Allergens:

• This product contains eggs and may not be suitable for individuals with egg allergies.

How It Works:

• Lysozyme enzyme powder is effective against Clostridium spores, especially in anaerobic conditions that develop in the center of cheese. As Clostridium spores start to multiply slowly, lysozyme breaks down their cell walls, preventing the spoilage and bloating that can occur in cheeses. This protective effect lasts throughout the ripening process, ensuring high-quality cheese production.

Enhance the consistency and quality of your cheese with Lysozyme Enzyme Powder, an essential tool for preventing unwanted fermentation issues during the cheese-making process!