Lysolac
For nearly 30 years, LYSOLAC has been used as a highly effective preservative against food spoilage micro-organisms (such as Clostridium thermosaccharolyticum, Bacillus stearothermophilus and Clostridium tyrobutyricum). It kills Butyric acid bacterial contaminations responsible for ‘late blowing’ of semi-hard and hard cheeses while also improving the natural, organoleptic aspects of the cheese.
Far healthier than chemical preservatives, such as nitrates (which are suspected to be carcinogenic and destroy the good bacteria and cultures), the use of LYSOLAC is very popular in the European cheese making industry: 99% of the Italian Grano Padana and 85% of France’s hard cheese market uses Lysozyme. Also, the whey from cheese produced with Lysozyme is very sought after for its use in high quality applications, like infant formula.
Classified as a food by JEFCA-Joint FAO/WHO Expert Committee on Food Additives, affirmed as GRAS by the FDA and approved for use in Organic products by the USDA, products containing LYSOLAC should label the presence of “egg white Lysozyme” on the ingredient list. (see FDA ruling, i.e. link). Up until 2005, Lysozyme was declared as E1105 on the product label. The European Communities Directive no. 95/2/EC of February 25, 1995 authorised the use of Lysozyme in cheese production without any given limit on its dosage. Since the change in label, many major cheese companies in Europe continue to use Lysozyme with great commercial success. In fact, look at top selling imported brands in your supermarket today showing Lysozyme on the label.
LYSOLAC is certified Kosher and Halal. It is an acceptable food ingredient with Whole Foods.
Please visit www.lysolac.com for more information.
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