Institut National De La Recherche Agronomique

Michel Thireau

Michel Piot

Jean-Louis Joseph Maubois

Alain Lepienne

A fluid starting material based on white of egg is subjected to at least one microfiltration by bringing the said material into contact, under pressure and in tangential flow, with a membrane capable of separating off the particles having a size of between about 0.02 micron and 10 microns, giving, firstly, a microfiltrate which passes through the membrane and contains at least a fraction of the lysozyme of the starting material and, secondly, a product held back by the membrane, which retains the natural properties of the starting material based on white of egg but is depleted in lysozyme. The obtained lysozyme can be conventionally used in particular in cheese-making.

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Bethune, France

Michel Thireau