Butyric acid fermentation, the late-blowing defect in cheese is caused by the outgrowth of clostridia spores. Late-blowing can create considerable loss of product, especially in the production of semi- hard and hard cheeses like for example Gouda, Edam, Emmental, Maasdam, Greyere and Parmesan. With the use of Lysozyme, the production and ripening of cheese may be carried out without concern for butyric acid fermentation. This has led to widespread use of lysozyme in cheese production.

 Contamination of cheese milk with spores of clostridia, especially Clostridium tyrobutyricum, originates mainly from the use of silage in the feeding of dairy cattle. Spores of the bacteria are ingested by cows from contaminated silage and subsequently arise in the dung. Contamination of milk with even very small quantities of the dung (for example from the utter) leads to the presence of Clostridium tyrobutyricum in milk.

Spores of Clostridium tyrobutyricum have been found to survive the normal heat treatment of milk during the production of cheese and later propagate to cause late blowing. During the ripening of salt brined, semi- and hard cheeses Clostridia ferments lactate into butyric acid and large quantities of gas (CO2 and H2). The formation of gas produces undesirable effects in texture (cracks and irregular eyes) and the acids cause unacceptable tastes and smells.

Characteristics of Lysozyme:

Lysozyme is an anti-microbial enzyme which is extracted from fresh chicken egg white. Lysozyme has preservative properties and is particularly effective against gram positive bacteria and bacterial spores.

Benefits of Lysozyme:

Very efficient to prevent late blowing;

Good alternative preservation if nitrate is not allowed due to national regulations;

Suitable for all types of cheese;

Improvement of organoleptic characteristics of the cheese;

Easy implementation without specific equipment and large capital expenditures;

The liquid lysozyme is available in:

20 litre jerry cans

Storage and shelf life:

Lysozyme can be stored for 9 months, provided it is stored in its closed packaging, in a cool and dark place, at a temperature between 0 and 6 °C. When stored at 20 °C a shelf life of 6 months can be guaranteed.