Beijing Oriental Rada Biotech Lysozyme

As the food preservative agent:extending the shelflife of cheese、meat、caviar etc.It also be used to prevent the late blowing in hard and semi-hard cheese with long ripening.

As enzyme preparation:The main difference between the cow milk and mother milk is the content of lysozyme.The milk with more lysozyme is more suitable for digestion by the baby.In addition,the lysozyme is bactericidal in the milk and enhances the bifidobacterium growth.If adding 0.05-0.1mg lysozyme to 1MT of milk and maintaining at 37℃ for 3 hours,the bifidobacterium content in the(cow)milk reachs the same level as the mother milk.It can ensure the bifidobacterium propagation in baby intestines.

Toxicity: LD₅₀>5g/kg（mouse，oral intake） 
Polylysine was generally recognized as safe food preservative by FDA in Oct.2003.