Lipase Enzyme 10g
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 milkfat 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 product needs refrigeration, therefore extra postage costs have been added to this product to allow for the extra packaging.