| ≥1 piece |
The main uses of lysozyme in the food industry is related to its ability to selectively inhibit the uncontrolled growth of Clostridium tyrobutyricum during the maturation of cheeses, in particular those made from pressed and cooked curds, e.g., Swiss Cheese, Parmesan, Edam, Gouda, Cheddar and many others. For this purpose, Belovo proposes a standard [PO-VEN-03; Appendix 13b] or a regular [PO-VEN-03; Appendix 13c] grade lysozyme powder or an easy-to-use 22% (w/v) sterile liquid solution, so called BELOZYME [PO-VEN-03; Appendix 14].