Lysozyme in its origin is a protein formulation and is a natural enzyme of the hydrolase class, and in addition, a preservative of natural origin. The active substance (natural in origin) is found mainly in the protein of eggs, is also found in milk, secretion of the human salivary glands, and even in tears. ИThe use of lysozyme does not constitute any danger to the human body and is absolutely harmless. Lysozyme is used to protect cheeses in the late stages of aging and storage.
The necessity of applying lysozyme is due to the fact that pasteurization of milk does not completely inhibit the vital activity of bacteria of the Clostridia group. This type of bacteria during its nutrition and reproduction releases a gas mixture, which causes swelling of cheese mass, followed by deformation of the cheese head. It is also a source of strong specific odor, as a result, the quality of the produced cheese does not conform to expected level.
Scientific research and a 30-year history of usage show that lysozyme has an anticlostridial effect, without changing the milk-bacterial flora and organoleptic characteristics of produced cheese.
Reasons to use Lysozyme
| Name of enzyme | Description | Activity |
|---|---|---|
| Enzyme preparation of animal origin Astro Lysozyme Liquid produced by Calza Clemente s.r.l. (Italy) | Natural product — produced from chicken egg protein. Antagonist of Clostridia type of bacteria, causing cheese bloating at the final stages of aging and storage. Liquid. | 9 000 000 FIP/g |
| Enzyme preparation Granular Lysozyme produced by Calza Clemente s.r.l. (Italy) | Natural product — produced from chicken egg protein. Antagonist of Clostridia type of bacteria, causing cheese bloating at the final stages of aging and storage. Dry, granulated. | 45 000 FIP/mg |