LYSOLAC™ is 100% pure Lysozyme which is a natural antimicrobial enzyme that reduces late blowing when used for making hard or semi-hard cheeses. It inhibits the growth of many Gram-positive bacteria by rupturing the peptidoglycan outer layer of the cell wall. LYSOLAC™ will not negatively affect the cultures, texture, flavor, or organoleptic qualities of cheese. It can be used to produce cheeses such as Edam, Gouda, Emmental, Swiss, Provolone, Romano, Montasio, Danbo, Asiago, Conte, Alpine types, and Manchego.
Bioseutica Group is a developer and manufacturer of protein and enzyme ingredients used in the Food, Beverage, and Nutrition industry. Using state-of-the-art technology, this organization researches and develops high quality bioactive components such as lysozmes, avidins, ovotransferrins, and pancreatic enzymes. Bioseutica’s key brands include inovapure™, LYSOBIER™, LYSOLAC™, and LYSOVIN™.
The information presented here was acquired by UL from the producer of the product or material or original information provider. However, UL assumes no responsibility or liability for the accuracy of the information contained on this website and strongly encourages that upon final product or material selection information is validated with the manufacturer. This website provides links to other websites owned by third parties. The content of such third party sites is not within our control, and we cannot and will not take responsibility for the information or content.
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