Lipase Enzyme 20g

Lipase enzyme is used to enhance the flavour of speciality type cheeses such as mozzarella, Asiago, Provolone, Romano, Parmesan, Feta and Blue cheeses. The active lipase enzyme will produce a specific ratio of free fatty acids as a result of milk fat lipolysis when added directly to milk. It helps create a mild flavour.

Usage Rate: Use as directed by your recipe or as follows: For 8 litre of milk, dissolve 1/8-1/4 tsp. of 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.

Please note: This item needs to be kept in a fridge or freezer so must be sent with cold pack. Please select express shipping at check out to ensure the product gets to you as soon as possible. Kindly note that if you select standard post and the freezer pack melts before the item reaches you we will not be held liable for any product spoiling.