Delvozyme® is a formulated product based on the active ingredient egg white
lysozyme.
Natural egg white lysozyme is effective against vegetative cells of
Clostridium tyrobutyricum that may cause defects such as off-flavours, butyric
rancidity and the phenomenon of ‘late blowing’.
Delvozyme® is easy to use and is available in liquid and granulate form.
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Delvozyme® L is a liquid formulation of chicken egg white lysozyme for the
prevention of late blowing in hard and semi-hard cheese with medium to long
ripening times at elevated temperatures.
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Delvozyme® G is a special, low dust granulate formulation of chicken egg white
lysozyme for the prevention of late blowing in hard and semi-hard cheese with
medium to long ripening times at elevated temperatures
Regulatory Status (Last update: december 2006)
Lysozyme is also known as Muramidase and has been registered as E.C. No.
3.2.1.17. (E 1105). Use of Delvozyme® conforms to EU Directive 95/2/EC and
amendments (E 1105) on food additives and may be used quantum satis in ripened
cheese.
Labelling: Its use must be labelled on packed cheese with E
1105 or as lysozyme.
It is recommended to check local legislation for
specific or additional requirements.
