Calf Lipase

Lipase is an animal-derived enzyme used to enhance flavour, aroma, and character in cheese. For best results, mix the required amount into about 50 mL of clean, cool water at least 30 minutes before use, then add it to the milk with your starter cultures and before adding rennet. Lipase is especially valued in aged cheeses such as Parmesan and Romano, where it helps develop sharp, piquant flavours over time. It can also boost flavour in faster cheeses, such as quick mozzarella, or in acid-coagulated cheeses like paneer where flavour-enhancing cultures are not used.

We stock three types of animal-derived lipase: calf, lamb, and kid goat. Calf lipase provides the mildest flavour, kid goat delivers the strongest flavour, and lamb sits comfortably in between. You do not need to match the lipase to the type of milk you are using, so feel free to experiment and find the flavour profile you prefer.

Available in the following size: 6g tube and 25g pottle

Strength: 80LFU/g.

Dosage: The more you add the stronger the flavour intensity but typically, between 0.7g (1/8^th tsp) and 1.5 g (generous ¼ tsp) of lipase is used for every 10 litres of milk

Store in the freezer:  This product is freeze dried so stable, but freezer storage prolongs it useful life.