Mayozyme® is lysozyme enzyme, obtained from egg white, which is used for inhibition of spore-forming bacteria (Clostridium tyrobutyricum, among other microorganisms).
Mayozyme® is not active against yeast, moulds and Gram negative bacteria (for instance E. coli) and it does not affect the development of starter cultures.

Lysozyme is an enzyme used to prevent the problem known as “late blowing”, which is the formation of gas during the fermentation that can occur in the ripening process of certain types of cheese. The effects of the formation of non desired gas can result in: cracks in the texture due to the formation of irregular holes, undesired flavours and odours and ultimately the cheese can break.

in small doses with mechanical bacteria elimination

Liquid & Granular

Liquid & Granular

GRANULAR

500 g

Annatto & Chlorophyll

Valisin®

The  product portfolio of MAYASAN® includes different categories of products for the dairy industry. As a biotech company, MAYASAN® is equipped with the latest technology  to offer high-quality food ingredients, additives and various quality control tools and equipment.

Antibiotic Test kits