Lysozyme, grana padano
https://www.granapadano.it/en-ww/lysozyme.aspx

Media > Glossary > Lysozyme Lysozyme Lysozyme is an antibacterial enzyme naturally found in many organic substances, including egg white, breast milk, saliva and tears.

lysozyme functions, Tag directory
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lysozyme in cheese, Tag directory
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lysozyme is good for health, Tag directory
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lysozyme in grana padano, Tag directory
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INGREDIENTS
https://www.granapadano.it/en-ww/ingredients.aspx

Grana Padano > Grana Padano PDO > INGREDIENTS INGREDIENTS Grana Padano DOP cheese is produced with just a few, although exceptionals, ingredients: milk salt rennet  lysozyme* *N.B.: Lysozyme is not contained in all the types of Grana Padano on the market, such as Trentingrana....     HEN EGG LYSOZYME To control the effects of [...]

Lisozyme & Grana Padano PDO
https://www.granapadano.it/en-ww/lisozyme-grana-padano-pdo.aspx

  Grana Padano is produced with raw milk to which rennet, lysozyme and salt are added. ... To control the negative effects of the Clostridium Tyrobutirricums’ development, lysozyme is added to the milk. ... Lysozyme is also used in the production of a few types of wine and beer. ...   The reason why it is completely safe to [...]

Caseari Dall' Aglio Snc, grana padano, Production sites
https://www.granapadano.it/en-ww/caseari-dall-aglio-snc.aspx

One of his uncles worked at a dairy in nearby Parma, and it was natural for Luciano to want to apply his techniques to Grana Padano production, avoiding the use of lysozyme, a natural protein extracted from chicken eggs.

Grana Padano properties
https://www.granapadano.it/en-ww/grana-padano-properties-v1.aspx

  The ingredients : Milk, salt and calf rennet, together with lysozymeLysozyme is an antibacterial enzyme naturally found in many organic substances, including egg white, breast milk, saliva and tears.

Grana Padano and Parmigiano Reggiano - Particular aspects and specifications, Italian cheese
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The use of silage feed makes it necessary to add lysozyme to the cheese-making procedure: this is a natural protein extracted from hens’ egg whites, that, by law is considered a preservative for cheese. Lysozyme - permitted up to a maximum of 2.5 g. per 100 kg - is used to prevent anomalous fermentation caused by "Clostridium tyrobutyricum" [...]