Lysozyme – natural enzyme for cheese and winemaking (50 ml)

Prevent blowing in semi-hard and hard cheeses
Use lysozyme when you want to ensure stable semi-hard and hard cheeses without cracks, splits and off-flavours. The enzyme inhibits the development of butyric acid bacteria (Clostridia, including Clostridium tyrobutyricum), which can otherwise cause the cheese to swell up during ripening – a phenomenon known as blowing and late blowing.

A safe solution when the feed basis is unknown
Blowing problems arise especially when the milk comes from cows fed on silage. As the composition of the feed is often unknown, lysozyme is widely used in both private and commercial cheese making as a natural and effective solution.

Add from the start of cheese making
You add lysozyme directly into the milk at the beginning of the process together with the starter culture. This makes the enzyme easy to use and easy to integrate into both new and existing recipes.

Dosage for cheese making
Use approx. 1.6 ml to 8 litres of milk.

Also used for winemaking
Lysozyme is also used in winemaking, where it provides control over malolactic fermentation (the conversion of malic acid into lactic acid). The enzyme can be used to delay, stop or completely prevent the fermentation, thereby reducing the risk of an undesirable effect on flavour. The product is easy to use and does not need to be dissolved in water before use.

Dosage for winemaking
- Delaying malolactic fermentation (10–14 days): 8–16 ml per 10 litres
- Stopping malolactic fermentation already in progress: 16 ml per 10 litres
- Full prevention of malolactic fermentation: 24–40 ml per 10 litres

A natural enzyme with broad use
Lysozyme is a natural antibacterial enzyme that occurs naturally in, among other things, tears, saliva, eggs and animal milk. This product is extracted from egg white and is also known under the name Malostop.

Specifications
- Product type: Natural enzyme
- Designation: Lysozym / Lysozyme
- E number: E1105
- Use: Cheese making and winemaking
- Function: Inhibits undesirable bacterial growth
- Origin: Extracted from egg white
- Net volume: 50 ml