In hard and
semi-hard cheese types ripened at moderate to relatively higher
temperatures, outgrowth of spores of Clostridium tyrobutyricum
may cause defects such as off-flavours, butyric rancidity and the
phenomenon of 'late blowing'.
Delvozyme® is a formulated product based on the active
ingredient egg white lysozyme (E 1105), which effectively prevents
this problem.
Additional
benefits of Delvozyme® include:
-
overcomes
the problem of Clostridium tyrobutyricum being heat
resistant and thus surviving the normal pasteurisation process of
milk;
-
no
additional investments required in equipment such as bactofuges,
sterilisers, pumps and piping;
-
no
effect on the performance characteristics of starter cultures or
coagulants being used;
-
can be
added directly, or after dissolving in water, to the cheese milk;
-
reduced
risk of downgrading of the cheese, allows for an optimum ripening
temperature;
-
integrates
optimally into the production process of traditional cheese thus
providing maximum flexibility to the cheese maker;
-
helps to
standardise end product quality;
-
enhances
consumer appeal of traditional quality cheese.
Delvozyme®
is
available in liquid and granulate form and is easy to use. Kosher
versions of the product are available.
