LYSOZYME’S USE IN CHEESE MAKING

What is it?

Lysozyme is a protein, and more specifically an enzyme. It is naturally present in various living organisms. It is found in egg whites, for example.

Like Natamycin, Nisin and Potassium Sorbate, lysozyme is a preservative. Within this family, lysozyme fulfills a very specific need in cheese making: preventing "late blowing".

What impact does it have?

Lysozyme is used in cheese production to prevent "late blowing" which is caused by the growth of Clostridium tyrobutyricum, a contaminant presents in milk used for cheese production. Clostridium tyrobutyricum ferments the lactate resulting from fermentation of lactose, to produce carbon dioxide, hydrogen, butyric acid and acetic acid. The effects of the formation of non desired gas can result in: cracks in the texture due to the formation of irregular holes, undesired flavours and odours and ultimately the cheese can break; and the abnormal taste of butyric acid cheese. These defects may result in a significant loss of product.

What cheeses does it apply to?

With the use of the lysozyme in milk, the production and ripening of long and medium term ripening of hard and semi hard cheeses can be carried out without worrying about the butyric fermentation leading to the “late blowing”.

How does it work?

Lysozyme is active against Clostridium tyrobutyricum vegetative cells in the milk. It (positively charged at milk pH) electrostatically attracts to the casein (negatively charged) and is retained in the cheese curd. The Lysozyme bond remains active in the curd and duration of the cheese ageing processes against Clostridium tyrobutyricum.

What are the advantages of using it in cheese?

Effectively prevent “late blowing”

Effectively prevent cracks in texture due to the formation of irregular holes

Effectively prevent undesired flavours and odours due to the presence of butyric acid.

Reduces gas production

Its use even extends to oenology, other food and pharmaceutical sectors, where its natural antimicrobial properties are particularly sought-after for guaranteeing product quality and safety.

Punature is a leading manufacturer of food bio-ingredients, offering a wide range of solutions including Natamycin, Nisin, Lysozyme, Chymosin, Microbial Rennet, Transglutaminase, Probiotics, Starter Cultures, Acid Lactase, and more. If you are looking for high-quality lysozyme for sale, Punature provides reliable products and professional support. Get in touch with us today to learn more about our lysozyme and other ingredients for cheese making and food processing.