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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 piquant flavour.
Lipase enhances the flavor of Italian and other specialty type cheeses. The lipase powders are extracted from pre-gastric tongue root glands of lambs.
Lamb lipase: This lipase adds a sharp piquant flavour to Italian cheeses such as Romano and Provolone.
Usage Levels: .5 - 1 gram per 12 gallons of milk.
Directions: Stir into cool, chlorine free water immediately before application. Add to milk before use of cultures or rennet.
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.
Kosher Status: NO