Lysoch® E4
Egg-white Lysozyme
Price : ( Click here to check you member price ) Package : 500 g/bottle
Add to cart   

Clostridium tyrobutyricum spores are resistant to high temperature and can withstand the milk pasteurisation process, then causing defects in cheese.


Lysoch® E4 egg-white Lysozyme is effective against vegetative cells of Clostridium tyrobutyricum for shelf life extension of cheese.


Hard and semi-hard Cheese

Key Benefits

®Effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of late blowing”.

® Not generally inhibit starter cultures or affect physical or organoleptic properties of the cheese

® Alternative to artificial preservatives such as nitrates, without any impact on cheese flavor.


In Cheese, Lysozyme is considered as generally recognized as safe (GRAS) by the U.S. FDA and approved as a preservative (E1105) under the European Additives Directive to prevent late blowing in ripened cheese. Lysozyme is also approved for use in cheese in Australia, Canada, China, Japan and South Korea.