Lipase Enzyme
$13.90 – $20.50
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 specialty cheeses. When added directly to milk, the active lipase enzyme produces a specific ratio of free fatty acids as a result of milkfat lipolysis.
- 20g
or 40gsachet - 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 | 0.042 kg |
|---|---|
| Dimensions | 13 × 13 × 3 cm |
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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!
So excited to start using this product!