Mayozyme® is a premium lysozyme enzyme derived from egg white, specifically designed to inhibit spore-forming bacteria such as Clostridium tyrobutyricum. Completely safe for your cultures, Mayozyme® does not interfere with starter cultures, yeasts, moulds, or Gram-negative bacteria — ensuring a clean, targeted action where it matters most.

Effective Control Against Late Blowing in Cheese Ripening

Late blowing is one of the most damaging challenges in cheese ripening — an unwanted gas formation during ripening that can ruin an entire batch. The consequences are costly: irregular holes and cracks in texture, off-flavours and unpleasant odours, and structural breakdown of the cheese.

Mayozyme® tackles this problem at the source, preserving the integrity, texture, and flavour of your cheese from the inside out.

Natural origin — derived from egg white

Targets Clostridium tyrobutyricum

Does not affect starter cultures

Prevents late blowing — protecting texture, aroma, and structure

Safeguards product quality and reduces batch losses

Packing Options

Mayozyme®

Liquid & Granular

LIQUID
1 kg, 5 kg, 20 kg, 30 kg, 1000 kg

GRANULAR
500 gr

Certificates