AFILACT® is a natural, cost-effective solution to prevent butyric blowing in cheese. The active component of AFILACT® is lysozyme, an antimicrobial enzyme present in biological fluids such as tears, saliva and cow's milk.
Lysozyme is produced by extraction from fresh egg white then purified and standardized. It can be used as an alternative to nitrate in cheese production and has no negative impact on the commercial use of whey.
AFILACT® is extremely efficient in preventing growth of Clostridia species including Clostridium tyrobutyricum in cheese throughout the ripening process. Clostridium tyrobutyricum is often responsible for late blowing, which is characterized by slits, cracks and flavor defects resulting from production of butyric acid.
Use of lysozyme is permitted in over 30 countries, including the EU, where it is approved as a preservative (E1105) for restricted use in certain cheese types. AFILACT® is available in Fluid (liquid) or Instant (granulate powder).