DSM Food Specialties bags award with Delvozyme

Delvozyme, the egg white lysozyme-based cheese enzyme solution from DSM Food Specialties, was awarded the 2010 Ringier Technology Innovation prize at a ceremony in Shanghai, China.

Claiming one of five awards in the food and beverage ingredient category, Delvozyme was commended for its user-friendliness, its technical excellence and its contribution to quality and protection in the Chinese cheese industry.

Natural egg white lysozyme is effective against vegetative cells of Clostridium tyrobutyricum that may cause defects such as off-flavors, butyric rancidity and the phenomenon of ‘late blowing’ in medium, semi-hard and hard cheeses.

Delvozyme is a formulated product based on this active ingredient, available in liquid and granulate form.