Available in 50g hermetically sealed packs of Lipase Enzyme - this is our calf variety.
This adds a buttery flavour - milder than kid Lipase and stronger and sweeter than lamb Lipase. You would use it typically for the production of Mozzarella, Grana, Asiago and several other cheeses.
Adding Lipase helps rebuild protein strength during cheese production and is considered a vital ingredient for every serious cheese maker.
This product is a calf Lipase powder and is available in larger sizes too - please enquire.
We also sell Lipase in 'Kid', 'Lamb' and 'Mixed animal' varieties. The Mixed is a combination of the three - a common practice with commercial cheesemakers.
Dosage: 1 ⁄ 4 of a teaspoon per 7 Litres of milk (but of course dosage will be dependent on taste preferences).
Add directly to milk at the same time as the culture and before adding rennet.
Ingredients: Sodium Chloride, Maltodextrin, Animal Lipase (Pregastric Esterase Enzymes).
Activity: 80± 6 LFU/g
Storage: Refrigerate at 10ºC (50ºF)