Lyzozyme

Lyzozyme ARTISER, also known as muramidase, is an enzymatic protein discovered in the 20th century by Scottish scientist Alexander Fleming. Lysozyme is naturally present in various bodily fluids such as tears, saliva, and blood, where its function is antibacterial.

Our standardized lysozyme powder is derived from egg white protein.

Lyzozyme ARTISER is used in the production of ripened cheeses to limit the growth of Clostridium tyrobutyricum. This microorganism, part of the butter fermentation bacteria group, is responsible for defects in cheeses known as late blowing, which typically appear 2-3 weeks after production.

Lyzozyme ARTISER does not affect the cheese production processes themselves but significantly improves the sensory characteristics of the final product. Lysozyme powder is added, among others, to original cheeses like Grana Padano at a rate of 25g per 1000 liters of milk.

Composition:

• Lysozyme min. 95%

Dosage:

• 2-2.5g per 1000 liters of milk
• *For ripened cheeses, lysozyme can be added quantum satis, meaning without specifically defined limits, but in the minimum amount necessary to achieve the intended technological goal.

The product should be hydrated approximately 30 minutes before adding it to the milk.

Experience quality supported by expertise.

STORAGE: Store in a tightly closed container at a temperature of 4-6°C.