| ≥1 piece |
Description:
Lysozyme is a kind of natural antimicrobial agent derived from liquid egg white. It is mainly used in milk and in casings for frankfurters as the natural food preservative.
Usage:
As food preservative agent: extending the shelflife of cheese??émeat??écaviar etc. It also can be used to prevent the late blowing in hard and semi-hard cheese with long ripening.
As enzyme preparation?êoThe main difference between the cow milk and mother milk is the content of lysozyme. The milk with more lysozyme is more suitable for digestion by the baby. In addition, the lysozyme is bactericidal in the milk and enhances the bifidobacterium growth. If adding 0.05-0.1mg lysozyme to 1 MT of milk and maintaining at 37?? for 3 hours, the bifidobacterium content in the (cow) milk reaches the same level as the mother milk. It can ensure the bifidobacterium propagation in baby?s intestines.