Lysozyme

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Lysozyme can be used to prevent late blowing defects. It is an anti-microbial enzyme which is extracted from chicken egg white and is a good alternative preservation if nitrate is not allowed due to national regulations. Also it can be added where bactofugation is applied to safeguard against post-contamination or when valorisation of whey is necessary which requires nitrate-free whey. It is used in cheese will prevent the growth of Cl. tyrobutyricum as lysozyme is able to lyse the cell walls of the vegetative form of Cl. tyrobutyricum through the enzymatic cleavage of the bacterial cell wall. It binds to the casein prior to clotting of the milk, remains active in the curd throughout the ripening process and can disrupt the vegetative cell walls once the spores germinate. It is a clear, colourless solution, available in a 22 % strength (w/v). Contact us for more information.
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Lysozyme

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