Available in hermetically sealed packs of Lipase Enzyme - this is our mixed variety and is a combination of lamb, calf and kid Lipase and benefits from having the properties of all three.
Adding Lipase helps rebuild protein strength during cheese production and is considered a vital ingredient for every serious cheese maker.
This product is a mixed Lipase powder and is available in larger sizes too - please enquire.
We also sell Lipase in 'Calf', 'Lamb' and 'Kid' varieties. The Mixed is a combination of the three - a common practice with commercial cheesemakers.
Dosage: 1 ⁄ 4 of a teaspoon per 2 gallons 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)