Lipase Powder - Multiple sizes
Lipase is an enzyme in milk that attaches itself to fat globules to break the fat apart. This breaking or 'lipolysis' is what gives your cheese the picante flavour.
CONTAINS: Lamb PGE Powder is extracted from certified disease-free export quality lamb tongue roots. The product contains no solvent residues and is stabilised by freeze-drying in the presence of salt. Activity is standardised with refined malto-dextrin and/or salt.
YIELD: This comes in two sizes: 35 grams or 500 grams container.
The 35 gram container contains: 5 tsp of lipase powder. This is enough for 40 gal of milk and up to 160 gals of milk. The amount you add is up to your taste preference.
The 500 gram container contains: roughly 125 tsp of lipase powder. This enough for 1,000 gal of milk up to 4,000 gal.
DIRECTIONS: For each 2 gallons of milk, dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.
Adjust amount used to your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk.
STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.
NOTE: This product is Certified Kosher K.