Late Blow Out Aged Raw Goat Tomme Style Should I use Lysozyme

[waltweissman]

Raw Milk Goat Tomme style.  100 days.

Paste texture and flavor are great.  And yet...  (see photo)

This seems to be late blow-out.

Would Lysozyme help prevent this?

If so, where can I learn when to apply it to the mild, in what way, and in what amount?

Thanks everyone.