Lipase is a naturall enzyme that performs many roles in the digestion in living organisms. Raw milk has many enzymes that are unfortunately damaged during pasturisation. Lipase befits cheese by helping with traditional piquant flavour when most of the enzymes have been removed during pasturization. Lipase also reduces ripening time. Lipase from Animals and plants are the same although plants produce very little compared to animals. Lipase is obtained by drying and grinding of pre-gastric glands at the base of the calves tongues. Lipase should be stored in a freezer away from natural light in an air tight container.
- Calf - Creates a mild piquant flavour but lightly spicy
- Kid - Creates a sharp piquant and slightly spicy flavour
- Lamb - Creates a strong Pecorino/Romano medium spicy flavour
- Fungal - For vegetarian cheese.
Lipase is added to the milk before starter culture, coagulation/acidification and renneting. Its advised to pre dissolve Lipase before adding to milk.
Lipase dosage can vary depending on:
- The strength and age of the Lipase
- the total Fat content of the milk, the curdling temperature, the pH of teh milk and the temperature of the cheese in the presses.
- Personal taste
- 1.25 ml per 8-12 litres milk.
- 1/4 teaspoon per 2 gallons
