Protect your cheese naturally, with LYSOLAC?. LYSOLAC? contains lysozyme, a safe and natural anti-bacterial enzyme, which effectively prevents late blowing, by killing Clostridium tyrobutyricum in cheese production. LYSOLAC? helps your ripened cheese maintain its flavour, texture and prolongs shelf-life, thus adding tangible value to your product and business. For its anti-bacterial activity, lysozyme is used in functional foods, animal feeds and by nutraceutical industry worldwide.
LYSOLAC? helps your ripened cheese maintain its flavour, texture and prolongs shelf-life, thus adding tangible value to your product and business. For its anti-bacterial activity, lysozyme is used in functional foods, animal feeds and by nutraceutical industry worldwide. LYSOLAC? is specifically effective against 'late-blowing' for hard and semi-hard ripened and soft cheeses.
LYSOLAC? will not adversely affect starter cultures, texture or organoleptic qualities of your cheese. LYSOLAC? contains an enzyme naturally present in breastmilk, eggs, animals, humans, insects and plants; it's one of Nature's most powerful antimicrobial product, having also strong antiviral activity. 100% pure natural lysozyme, LYSOLAC? is the enzyme specifically effective against 'late-blowing' for hard and semi-hard ripened cheeses. Cracks, splits or bubbles in cheese which appear after 4 weeks, indicate this butyric acid formation caused by caused by the outgrowth of Clostridium tyrobutyricum spores in the milk; pasteurization, bactofugation and best hygienic practices are not sufficient to remove them all. Easy to use, inexpensive and without any flavour, LYSOLAC? will not adversely affect the cultures, texture or organoleptic qualities of your cheese; it may actually improve them.
LYSOLAC? Activity against Clostridium Tyrobutyricum LYSOLAC? protects many hard and semi-hard ripened cheeses from late-blowing while helping them maintain flavour, texture and a prolonged shelf life. LYSOLAC? has over thirty years experience in European cheeses: 99% of Italian Grana Padano and 85% of France's hard cheese industry uses lysozyme today. Over 30,000 tons of Grana Padano, one of the most valuable Italian cheese, made with LYSOLAC? was imported to the USA in 2017. LYSOLAC? adds value to your product and your business. Adding LYSOLAC? to your vat for just 2￠ - 0,02€ per 500g of cheese is invaluable insurance against losing $5 per 1lb - 4.25€ per 500g of finished cheese.
LYSOLAC??is stable and safe: Granular remains stable when maintained free from humidity at ambient temperature (15-25°C) with a shelf life of 3 years: premixed solution remains stable with a shelf life of 1 year.
LYSOLAC? is available as granular or pre-mixed solution, in a variety of quantities. 50 g is enough to treat 4000 lbs of milk (equal to 450 gallons or 1700 liters). Use the calculator to the right or download a dosage chart. LYSOLAC? Granular is available online in 50 g and 100 g re-sealable pouches and in 500 g screw-top canisters. LYSOLAC? is available in special orders containers of 10 kg, 20 kg and on up; it has a shelf life of 2 years when kept free from sunlight and heat. LYSOLAC? can be also ordered as Solution in containers of 20 L and on up to 1000 L, with a shelf life of 9 months when kept free from humidity and heat.
A dosage of 25-35 mg per litre of milk is generally sufficient to avoid late-blowing. 500g of LYSOLAC? can treat 16.500 litres of milk (88.000 lbs).
- Regarded as a food by JEFCA1
- G.R.A.S. status granted by the USA F.D.A. in March, 1998
- Approved in Canada in 2000 under Food and Drugs Act (1122)
- Approved in Europe as food additive in ripended cheese and products
- Registered in EU as approved food ingredient: E1105*
- FSSC 22000 certification ( Food Safety Systems Certification)
(Available Certified Kosher and Halal; Organic available when in stock).