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).