Sale of Lysozyme and Pepsin in Parma
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Lysozyme and pepsin
Guareschi lysozyme is extracted from fresh eggs through a biotechnological process, using a polymeric resin added to the egg white.
Concentration, purification, and lyophilization of the extract are the practices that lead to obtaining granular hydrochloride lysozyme.
In the egg white, lysozyme is naturally present at 0.3%, and through this extraction and concentration process, we achieve a 100% pure product.
Lysozyme has the ability to destroy the cells of the following harmful bacteria: Clostridia Butyricum, Clostridia Tyrobutyricum, Listeria Monocytogenes Scott A, etc.
In cheese production, hydrochloride lysozyme specifically destroys Clostridia Tyrobutyricum, a bacteria of plant origin.
We provide lysozyme in 1 kg jars or 5-20 kg buckets.
Lamb Lipase.
Goat Lipase.
The fundamental characteristic of pregastric lipases is to impart a characteristic taste to cheeses.
They are used as a coadjuvant to add flavour to cheeses, a richer and more intense aroma, a spicier taste, also helping the producer achieve a shorter aging time.
We provide Lipases in 1 kg jars.
