Lipase Enzyme
$9.00 – $16.00
Lipase Powder
An animal based enzyme used to enhance the flavour of hard Italian cheeses like Feta, Romano, Parmesan and Mozzarella.
The Lipase enzyme is used to enhance the flavour of Italian and speciality type cheeses. The active lipase enzyme will produce a specific ratio of free fatty acids as a result of milkfat lipolysis when added directly to milk.
- 20g or 40g sachet
- Helps create a mild “Picante” flavour.
- Use mild lipase powder to make Mozzarella, Asiago, Provolone, Romano, Parmesan, Feta and Blue cheeses.
- Usage Rate: Use as directed by your recipe or as follows:
- For 8 litre of milk, dissolve 1/8-1/4 tsp. lipase powder in 1/4 cup cool water 30 minutes before use.
- Add to milk 15 minutes prior to rennet. The amount can be adjusted to taste, not to exceed 1/4 tsp. per 8 litres of milk.
Lipase features in our Italian Cheese and Feta
SHELF LIFE OF CULTURES, MOULDS, and ENZYMES:
Room temperature 1 to 2 months
Refrigerator 6 to 12 months
Freezer 2 to 5 years
| Weight | 0.042 kg |
|---|---|
| Dimensions | 13 × 13 × 3 cm |
3 reviews for Lipase Enzyme
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maple80129 (verified owner) –
The flavour of Mozzarella is very superd.
Mandy Pitt (verified owner) –
I have used this enzyme in many batches of mozzarella and feta. Fantastic!
Malcolm Whinfield (verified owner) –
Largest quantity great value for money. As it can be easily stored in the freezer will not run-out.