It is a lysozyme product in the form of lysozyme chloride. It is a kind of enzyme naturally occurring in many organisms such as plants, birds, mammals. Maylysozyme is obtained from chicken egg white.
Maylysozyme is used in cheese production to prevent “late blowing”. This phenomenon is caused by the growth of Clostridium tyrobutyricum that is generally seen in high pH semi-hard and hard cheeses.