LYSOLAC an enzyme present in milk, animals, insects and plants, is one of Nature’s most powerful antimicrobial and antiviral compounds. 100% pure and natural Lysozyme, LYSOLAC is the one enzyme specifically effective against 'late-blowing' for hard and semi-hard cheeses.  (Cracks, splits or bubbles in cheese which appear after 4 weeks indicate this butyric defect caused by Clostridia tyrobutyricum spores in the milk; pasteurization, bactofugation and best hygienic practices can not remove them all).

Easy to use, inexpensive and without any flavor, LYSOLAC will not adversely affect the cultures, texture or organoleptic qualities of your cheese; it may in fact improve them.

Better safe than sorry.  Protect your cheese naturally, with LYSOLAC. 

	USDA approved for use in Organic cheese
	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 strong inhibitory action on LAB. Read More
	Lysozyme-enriched goat’s milk benefits human health...Read More
	Lysozyme in your tears How having a “good cry” positively affects your health...Read More
	Lysozyme in Cheese not harmful to egg white allergic subjects Original Research published by The American College of Nutrition...Read More