This Capilase Lipase powder adds a piquant flavor to Italian cheeses such as Romano and Provolone.
CONTAINS: Salt, pregastric lamb lipase and non-fat milk.
YIELD: Each 1oz. bottle contains approximately 5 teaspoons and is enough to do at least 40 gallons of milk and up to 80 gallons depending on your taste.
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 to suit 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.