DetailsThis Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others.
Dosage: Each 1oz. bottle contains approximately 5 teaspoons, enough for at least 40 gallons of milk and up to 80 gallons depending on your taste.
Directions: For every 2 gallons of milk, dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.
Adjust amount used to your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk.
Contains: Active pregastric esterase enzymes from calf standardized with sodium chloride
Storage: Store tightly sealed in freezer up to 3 months for optimum performance. Longer storage may require increased usage levels to achieve the same enzyme activity.
- Details & Instructions
5.0 / 5.01 Review
- Customer Q&A
Browse 1 question Browse 1 question and 1 answerhow do I test the activity of my lipase powder? It is well past 6 months but has remained frozen the entire time.BEST ANSWER: Let's assume we don't have access to a lab and expensive reagents. The best test is taste and flavor. Use the lipase you have in the cheese recipe and you could make a control recipe where you do not add the lipase. Lipase will make the cheese sharper, like think Feta vs. Mozarella or sharp vs. mild cheddar is a better comparison actually. I have used lipase that old and it has worked so maybe consider adding a little extra. Raw milk is a source of the lipase enzymes as well.