Cheese
Prevents late blowing caused by clostridia in hard and semi-hard cheese.
Industry applications
Food and beverage
Lysozyme and protease ingredients for natural preservation and food processing: cheese, wine, beer and protein hydrolysis.
Overview
Lysozyme and protease ingredients for natural preservation and food processing: cheese, wine, beer and protein hydrolysis.
[Introduction to migrate or write: market context, regulatory notes by region, typical dosages.]
At a glance
- Natural sources: hen egg white, porcine pancreas, marine
- Solvent-free extraction and purification
- Specifications, CoA and regulatory documents on request
Applications
Wine and beer
Controls lactic acid bacteria, so winemakers can reduce sulphites and brewers can protect unpasteurised beer.
Protein hydrolysis
Trypsin grades for whey protein hydrolysis, meat and seafood tenderisation and food digestibility.
Products
Products for food and beverage.
LYSOBIER® logo
LYSOBIER®
Lysozyme formulated for brewing.
View productLYSOLAC® logo
LYSOLAC®
Lysozyme formulated for cheesemaking.
View productLYSOVIN logo
LYSOVIN
Lysozyme formulated for winemaking.
View productLysozyme Hydrochloride image
Lysozyme Hydrochloride
Food, feed and API grades from hen egg white.
View productTRYPSIN image
TRYPSIN
Overview of our trypsin grades.
View productTRYPSIN SE (Pancreatin) image
TRYPSIN SE (Pancreatin)
Protease complex for functional foods.
View productTRYPSIN VI image
TRYPSIN VI
Trypsin and chymotrypsin for food and nutraceuticals.
View product
Ask about food and beverage
Enquiries on products, documentation, distribution and partnerships are handled by the relevant specialist team.
- Response within two business days
From a product specialist. - NDA available
Before any confidential technical discussion. - Documentation
Specifications, certificates of analysis and regulatory statements.
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