LYSOZYM ZUR VERMEIDUNG DER SPATBLAHUNG IN KASE

Abstract

Milk for cheese manufacture is naturally contaminated with spores, for instance with those of Clostridium tyrobutyricum, especially during silage feeding of dairy cattle. In cheese, these bacteria produce the "late blowing" defect during ripening and impair the quality to unacceptability. Since nitrate as an preservative is to be replaced for as it may give rise to the formation of nitrosamines, hen egg lysozyme could be able to take its position. The estimation of the necessary amount of lysozyme, however, is difficult since a suspension of Micrococcus lysodeicticus cells is to be used as a substrate to measure its activity in photometrical reading. The Federation Internationale de Pharmacie has given a definition of activity for hen egg lysozyme and offers standard lysozyme to overcome this problem. On short basis, a general definition of the empirically estimated quantity of hen egg lysozyme for use in cheese manufacture can be presented reliable for a secure dosing. The use of lysozyme in cheese making is legally permitted in the Federal Republic of Germany for the production of semihard cheese only. It must not be mixed with nitrate.