LYSOLAC an enzyme present in milk, animals, insects and plants, is one of Nature’s most powerful antimicrobial and antiviral compounds. 100% pure and natural Lysozyme, LYSOLAC is the one enzyme specifically effective against 'late-blowing' for hard and semi-hard cheeses.  (Cracks, splits or bubbles in cheese which appear after 4 weeks indicate this butyric defect caused by Clostridia tyrobutyricum spores in the milk; pasteurization, bactofugation and best hygienic practices can not remove them all).

Easy to use, inexpensive and without any flavor, LYSOLAC will not adversely affect the cultures, texture or organoleptic qualities of your cheese; it may in fact improve them.

Better safe than sorry.  Protect your cheese naturally, with LYSOLAC

USDA approved for use in Organic cheese

Classified as a food by JEFCA-Joint FAO/WHO Expert Committee on Food Additives

Certified GRAS

Accepted Whole Food ingredient

Available Certified Halal and Kosher



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