Clerizyma is exclusively made of lysozyme extracted from hen egg white, used for preventing the development of the Clostridia, found in milk, during the ripening of cheese. Laboratory research and use in cheese factories prove that lysozyme represents the best possible solution to the problem of butyric swelling. Lysozyme exerts its anti-clostridial action without interfering with processing or with the milk bacterial flora, thus leaving the organoleptic characteristics of the cheese unchanged.
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