Description
Lipase is an important enzymatic accelerator in making exceptional cheese. Lipase works in your recipe by breaking down dietary fats in the milk, resulting in superior qualities in your finished cheese.
Accelerated Flavour Development: Lipase works to quickly break down butterfat into a specific range of free fatty acids (FFAs). This means you don’t wait weeks for flavour. You get a richer, more complex, and mature flavoured cheese with “piquant” or “sharp” flavours in a much shorter time.
Superior, Creamy Texture: The resulting fatty acids and glycerol contribute to the smoothness and mouthfeel of your cheese. This means you get a cheese with a smoother, more desirable, and creamier body that elevates the overall eating experience.
Longer Shelf Life: With its controlled breakdown of fat, lipase naturally stabilises the cheese. This not only preserves the cheese’s peak flavour but also helps extend its freshness and stability, so your cheese can be enjoyed for longer (if you don’t eat it all at once!).
Contains: Microbial enzyme used to enhance the flavour of cheese, free of Gluten and animal by-products. Making it suitable for Plant-Based Cheese making.
How to Use Lipase in Cheese Making: When using Lipase in cheese making, it is recommended to use between 0.7 and 1.5 g for every 10 litres of milk, depending on the desired result (sweet, medium, or strong). To incorporate Lipase into your cheese, dissolve it in 1/2 a cup of cold filtered or bottled water and then add it to the milk before adding the culture and rennet. Be sure to properly mix the Lipase into the milk by stirring in an up and down motion.
Storage: Lipase must be stored in a sealed container in the freezer where they will keep for 12 months. Can be transported at room temp for up to 10 days.
