WELCOME TO LYSOLAC

LYSOLAC is 100% pure and natural Lysozyme, one of the most powerful natural antibacterial and antiviral compounds known to man. This antimicrobial enzyme (found in animals, plants and even in milk) inhibits the growth of many food spoilage organisms. It is widely used in cheese making.

LYSOLAC is the only natural product on the market today specifically effective against 'late-blowing' in hard and semi-hard cheeses the aging defect caused by Clostridia tyrobutyricum spores; their butyric fermentation causes the cheese to crack, bubble or split. (Pasteurization, bactofugation and best hygienic practice alone cannot remove all the spores from the milk).

LYSOLAC will not adversely affect the cultures, texture or organoleptic qualities of your cheese, but may in fact improve them.

LYSOLAC has over thirty years experience in European cheeses: 99% of Italian Grana Padano and 85% of France's hard cheese industry uses Lysozyme today. Over 5,000 tons of Grana Padano made with Lysozyme were imported to the USA in 2007 alone. 

	USDA approved for use in Organic products
	Classified as a food by JEFCA-Joint FAO/WHO Expert Committee on Food Additives
	Certified GRAS
	Accepted Whole Food ingredient
	Available Certified Halal and Kosher

LATEST NEWS

	Lysozyme-enriched goat’s milk benefits human health...Read More
	Lysozyme in cow and buffalo milk may increase during higher risk of mastitis A study* was conducted to determine the lysozyme level in blood serum and milk of cows...Read More
	Eggs Provide Affordable Source of High-Quality Protein for Sustained Energy ...Read More
	Lysozyme in your tears How having a “good cry” positively affects your health...Read More
	Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes...Read More
	Study shows Lysozyme in Cheese not harmful to egg white allergic subjects Original Research published by The American College of Nutrition...Read More