A problem for many cheese makers is the late puffing of the cheeses. The reason for this: butyric acid bacteria Cl. Tyrobutyricum. Late puffing of cheeses can result in large product losses, especially in the production of semi - hard and hard cheeses such as Gouda, Edam, Emmental, Maasdam and Parmesan. The use of Lysozyme prevents butyric acid fermentation. This led to the widespread use of Lysozyme in cheese making.
Contamination of cheese milk with spores of Clostridium tyrobutyricum occurs mainly due to the feeding of silage to cattle. Bacterial spores are ingested by cows with contaminated silage and subsequently appear in the waste. Contamination of milk with even very small amounts of waste results in the presence of Clostridium tyrobutyricum in milk.
Spores withstand pasteurization of milk intended for processing into cheese and multiply. During salting, Clostridium tyrobutyricum ferment buty - acid bacteria and release a large amount of gases (CO2 and H2). The formation of gas causes undesirable changes in the structure of the cheese (cracks, irregular patterns), as well as foreign tastes and odors.
Lysozyme activity is expressed in the lysis of bacterial cells in culture, which leads to inhibition of growth and death of gram - positive bacteria.
Description:
Lysozyme - an antibacterial enzyme obtained from egg whites, is used in the production of cheese and fermented milk products as a preservative.
Benefits:
- - Prevents swelling of cheese
- - Natural, safe compared to nitrate (nitrites)
- - Does not require changing the technological process
- - Ease of use, small dosages
Packaging and storage:
Lysozyme is supplied in 20 kg plastic canisters. The product remains stable for six months in its original container at 20 ° C, but is stable for nine months when stored at 5 ° C in the dark.
