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Application of LYSOZYME in cheeses

Application of LYSOZYME in cheeses
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LYSOZYME is an enzyme used to prevent the problem known as “late blowing”, which is the formation of gas during the fermentation that can occur in the ripening process of certain types of cheese. 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.

The “late blowing” is due to milk contamination by a spore creating bacterium called Clostridium tyrobutyricum. The origin of the contamination by this bacterium is found in the wide use of silage as food for livestock.

The LYSOZYME is efficient destroying the vegetative bacteria of Clostridia and specifically of Clostridium tyrobutyricum. These bacteria are capable of surviving the normal thermal treatment used in milk for making cheese and they can later spread causing the “late blowing”. With the use of the lysozyme in milk, the production and ripening of the cheese can be carried out without worrying about the butyric fermentation leading to the “late blowing”. This has led to the awareness of this use of the LYSOZYME in cheese processing; particularly in the processing of long and medium term ripening of hard and semi hard cheeses.

The advantages of the use of LYSOZYME in cheese making are the following:

  • The flavour and smell are preserved during the ripening process.
  • Eliminates the concern of the post-contamination that can occur when using mechanic means to eliminate the bacteria, such as the centrifugation (bactofugation).
  • When mechanical elimination of bacteria is used, LYSOZYME chloride can be added in small doses to reduce the risk of post-contamination in all the cheese making process.


27/03/2012 back to top