Clerici Lysozyme
Provider 
Founded —
Sells To —
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Caglificio Clerici offers Clerici Lysozyme
Product
Clerici lysozyme from hens egg white stopping clostridia in cheeses aged over two months.
- Currently Offered
Clerici lysozyme from hens egg white stopping clostridia in cheeses aged over two months.
Lysozyme occurs in large quantities in the white of hens eggs and is extracted by the food industry, especially the dairy sector. It attacks the peptidoglycans in the cellular walls of gram-positive bacteria, and about 20 milligrams of product per litre of milk stops clostridia from developing while leaving intact the good bacteria.
Clerici lysozyme is a natural preservative for mature cheeses, available in a liquid form which is 22 percent active and in powder form guaranteed 95 percent active at the least. It is available in 1kg and 5kg versions with Kosher and Halal certification.
Adds products that compete with one of Clerici Lysozyme’s direct competitors but not with Clerici Lysozyme itself. They are shaded, and Linked Through names the direct competitor each one competes with.
| Attribute | Clerici Lysozyme | Purtect Lysozyme | LISOPROQ | LYSOLAC | |
|---|---|---|---|---|---|
| Linked Through | — | Direct competitor | Purtect Lysozyme | Purtect Lysozyme | |
| Provider | |  |  |  | |
| Founded | — | 2019 | — | — | |
| Sells To | — | B2B | — | — | |
| Pricing Model | — | Product Sales | — | — | |
| Ownership | — | Venture-backed | — | — |
Provider
Founded —
Sells To —
Pricing Model —
Ownership —
Provider
Founded 2019
Sells To B2B
Pricing Model Product Sales
Ownership Venture-backed
Linked Through Purtect Lysozyme
Provider
Founded —
Sells To —
Pricing Model —
Ownership —
Linked Through Purtect Lysozyme
Provider
Founded —
Sells To —
Pricing Model —
Ownership —
LYSOLAC protective enzyme keeping lysozyme active in curd through ripening against late blowing.
LISOPROQ egg-white enzyme inhibiting sporulated bacteria in dairy, meat, and wine.
LYSOLAC protective enzyme keeping lysozyme active in curd through ripening against late blowing.
LISOPROQ egg-white enzyme inhibiting sporulated bacteria in dairy, meat, and wine.