LISOZIMA GRANA is extracted from fresh eggs with a biotechnological process, using a polymeric resin added to the egg white.
Concentration, purification and lyophilization of the extract are the practices that lead to obtaining Lysozyme Hydrochloride.
In egg white a 0.3% Lysozyme is present in nature, with this extraction and concentration process a 100% pure product of Lysozyme is obtained.
Lysozyme has the ability to destroy the cells of the following harmful bacteria:
Clostridia Butyricum, Clostridia Tyrobutyricum, Listeria Monocytogenes Scott A etc.
In milk for the production of CHEESE Lysozyme hydrochloride specifically destroys Clostridia Tyrobutyricum, a bacterium of vegetable origin.
Here are listed for which cheeses the Lysozyme Hydrochloride GRAIN can be used according to the product specification:
GRANA PADANO D.O.P., type CACIOCAVALLO, type PROVOLONE, type MONTASIO, type ASIAGO, type PECORINO.