AILAZYME® LYS
Lysozyme for Late Blowing Control and Cheese Protection
AILAZYME® LYS includes lysozyme solutions developed for cheese applications where control of Gram-positive bacteria is important for product quality and shelf life. In dairy processing, lysozyme is widely used to help control Clostridium tyrobutyricum and reduce the risk of late blowing defects in ripened cheeses, while remaining compatible with starter culture development in cheese manufacture.
Targeted Bacterial Control for Cheese Applications
AILAZYME® LYS is designed for cheese manufacturers looking for a targeted way to control Gram-positive bacteria associated with late blowing defects and cheese spoilage. Lysozyme acts by lysing the cell walls of susceptible Gram-positive bacteria and is particularly relevant in cheese applications where Clostridium tyrobutyricum can cause gas formation, unwanted texture defects, and quality losses during ripening.
A key advantage of lysozyme in cheese production is its selectivity. It is not active against yeasts, molds, or Gram-negative bacteria, and it does not interfere with the development of starter cultures used in cheese manufacture. This makes AILAZYME® LYS a practical solution for dairy processors who want to improve microbiological stability in cheese while preserving the intended fermentation profile and product characteristics.
Applications
Typical Dairy Applications
Ripened Cheese Production
Cheese Protection Programs
Industrial Cheese Manufacturing
semi-hard and hard cheese applications
ripened cheese production
cheese processes where late blowing control is important
control of Clostridium tyrobutyricum in cheese
bacterial stability support during ripening
reduction of quality losses associated with late blowing defects
cheese milk treatment programs
production systems requiring compatibility with starter cultures
dairy processes where targeted control of Gram-positive bacteria is required
Why Dairy Processors Choose AILAZYME® LYS
Late Blowing Control in Cheese
AILAZYME® LYS is used in cheese applications to help control Clostridium tyrobutyricum, one of the key microorganisms associated with late blowing defects in ripened cheeses.
Targeted Action Against Gram-Positive Bacteria
Lysozyme works by lysing the cell walls of susceptible Gram-positive bacteria, helping improve microbiological control in selected cheese applications.
Compatible with Starter Cultures
Lysozyme does not affect the development of starter cultures, making it suitable for cheese processes where fermentation performance must be preserved.
Available in Different Formats and Concentrations
AILANA offers lysozyme solutions in different formats and concentrations to match cheese type, process conditions, and dosing preferences across dairy manufacturing operations.
How AILAZYME® LYS Works
AILAZYME® LYS contains lysozyme, an enzyme obtained from egg white that acts against Gram-positive bacteria by breaking down their cell walls. In cheese applications, this targeted antibacterial activity is especially relevant for controlling Clostridium tyrobutyricum, a bacterium associated with late blowing defects in ripened cheese.
Because lysozyme is not active against yeasts, molds, or Gram-negative bacteria and does not interfere with starter culture development, it can be used as a focused tool in cheese manufacture where bacterial control is needed without disrupting the intended fermentation process. This makes AILAZYME® LYS particularly relevant for cheese producers seeking better control of ripening-related spoilage risks while maintaining consistent product quality.
Quality & Compliance
Produced for Modern Food and Dairy Applications
Lysozyme solutions for cheese and food applications
Derived from egg white
Manufactured to comply with JECFA purity specifications and FCC-recommended food enzyme specifications
Approved in the EU as Lysozyme (E1105) for prevention of late blowing in ripened cheese
GRAS in the United States for use in cheese
Approved for cheese use in multiple markets, including Australia, Canada, China, Japan, and South Korea
Dairy Positioning
A Dairy-Focused Solution for Cheese Protection
AILAZYME® LYS is best positioned in dairy as a cheese protection and late blowing control tool rather than a broad-spectrum preservative. Its role is to help cheese manufacturers manage specific Gram-positive bacterial risks—particularly Clostridium tyrobutyricum—in ripened cheese applications where product stability, texture, and commercial quality can be affected by late blowing defects.
Because the most suitable lysozyme format and dosage depend on cheese type, milk composition, calcium chloride level, and process conditions, the final application strategy should always be optimized for the specific cheese manufacturing process.
Need Technical Information About AILAZYME® LYS?
Request the Technical Data Sheet and discuss your cheese protection or late-blowing control project with our technical team.
We can help identify the most suitable lysozyme solution for your cheese type, milk composition, ripening conditions, and microbiological control objectives.