Afilact - natural protection of cheese
Afilact is the cheese makers answer to consumer's health and safety requirements, as it offers a high protection level by natural means.
An alternative to nitrate
Afilact can be used in cheese production as an alternative to nitrate and one of the great advantages from a cheese maker's perspective is that it has no negative impact on the commercial use of the whey.
Lysozyme is an effective barrier
The active component in Afilact is the enzyme lysozyme. It has proven to be extremely efficient in preventing the growth of Clostridia, especially Clostridium tyrobutyricum, in cheese during the ripening phase.
Clostridium tyrobutyricum is often responsible for the late blowing defect, characterized by cracks and slits as well as abnormal cheese flavor due to the presence of butyric acid.
In recommended dosages, Afilact in general has no impact on the traditional dairy starter cultures.
Afilact is a registered trademark of Chr. Hansen A/S.
