Bioseutica›Bioseutica› offers LYSOLAC

LYSOLAC is a protective enzyme found in mothers milk, tears, and hens eggs, and it disrupts the membrane of gram-positive bacteria. Cheesemakers use it to protect cheese quality while maintaining flavor and texture.

Added directly to milk, its positive charge binds it to negatively charged casein, keeping it active in the curd and into the ripening stages. It rapidly destroys Clostridium tyrobutyricum spores that begin to develop during ripening, entirely preventing late blowing of cheese. Protected cheeses include Grana Padano DOP, Gouda, Manchego, Cheddar, Danbo, Edam, Havarti, and Provolone.