Product description

Mayozyme® is lysozyme enzyme, obtained from egg white, which is used for inhibition of spore-forming bacteria (Clostridium tyrobutyricum, among other microorganisms). Mayozyme® is not active against yeast, moulds and Gram negative bacteria (for instance E. coli) and it does not affect the development of starter cultures.
Mayozyme® is an enzyme used to prevent the problem known as “late blowing”, which is the formation of gas during the fermentation that can occur in the ripening process of certain types of cheese. The effects of the formation of non desired gas can result in: cracks in the texture due to the formation of irregular holes, undesired flavours and odours and ultimately the cheese can break.
Mayozyme® is available in liquid and granula forms.
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Categories Preservatives
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from Türkiye
Product Applications Dairy
Product Certifications Halal; Health & Safety (GMP, HAACP and equivalents); Kosher

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