Afilact® lysozyme is a standardized preparation extracted from fresh egg white, used as a natural antimicrobial agent in the dairy industry. The product is designed to prevent microbiological defects—especially late blowing in ripened cheeses—contributing to the stability and safety of the final product. Categories: Dairy industry, Antimicrobial substances

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Features

  • Standardized lysozyme preparation;
  • Natural-origin antimicrobial enzyme;
  • Active against Gram-positive bacteria;
  • Good stability under controlled pH and temperature conditions;
  • Good water solubility;
  • Compatible with cheese manufacturing processes.

Advantages

  • Prevents late blowing defects in ripened cheeses;
  • Inhibits the growth of Clostridium tyrobutyricum;
  • Reduces the risk of microbial spoilage;
  • Extends the stability of the final product;
  • Natural solution with no negative impact on taste or texture.

Applicability

Afilact® lysozyme is recommended for:

  • ripened cheeses,
  • applications with risk of late blowing,
  • processes requiring additional microbiological control.