Calf lipase is a more mild compared to kid goat or lamb options. It creates a delicate flavor which is well noticeable and a pleasant butter scent, lightly spicy.
Benefits of lipases are: flavor enrichment, a better scent (more persistent and
characteristic), reduction of the ripening time.
The average quantity used is between 1/8 to 1/4 teaspoon of lipase powder for each 2 gallons of milk depending on desired result (sweet, medium, or strong flavor). Mix lipase with 1/2 cup of cool water 1/2 hour before using. This mixture gets added to the milk just prior to adding rennet.
- Appearance is a Light Beige Powder
- Lipase obtained only from the basis tongue calf glands suspended on sodium
chloride and/or milk powder and whey powder.
- Free from pancreatic or microbial lipases.
- Natural product free from bleaching, colours, preservatives, flavours or other
- Allergens: Contains Milk
Best Before: 12 months. The product used after the BB date has no harmful effects but only a potential decreased activity.
Storage: To maintain the whole characteristics, store in a freezer. The product tolerates room temperature during transport.
1 ounce container.