Lipase Enzyme
$13.95
or 4 payments of $3.49 with Afterpay
Lipase Powder
An animal based enzyme used to enhance the flavour of hard Italian cheeses like Feta, Romano, Parmesan and Mozzarella.
In stock
The Lipase enzyme enhances the flavour of Italian and specialty cheeses. When added directly to milk, the active lipase enzyme produces a specific ratio of free fatty acids due to milkfat lipolysis.
- 20g sachet
- It 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 litres 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 before rennet. Adjust the amount to taste, not exceeding 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 | 0.030 kg |
|---|---|
| Dimensions | 12 × 10 × 3 cm |
15 reviews for Lipase Enzyme
| 5 star | 100% | |
| 4 star | 0% | |
| 3 star | 0% | |
| 2 star | 0% | |
| 1 star | 0% |
1-5 of 14 reviews
Add a review
Lipase Enzyme
Your review
* Review is required
Name
* Name is required
Email
* Email is required
* Please confirm that you are not a robot
Q & A
Ask a question
There are no questions yet
Related products
Out of stock
just right
Not used yet
We will see how it goes in 6 months, I can’t see any reason why it won’t be 5 stars
You are doing great and also packing! Thank you for your prompt actions.
Makes the fat disappear!