FREE SHIPPING
On Orders Over $45

Text Us 952-260-4404

 
  • Home /
  • Mild Lipase Powder - Ital...

Mild Lipase Powder - Italase 1 oz.

Mild Lipase Powder for Cheese - Italase 1 oz.

More Views

Mild Lipase Powder - Italase 1 oz.

SKU: 42026

This Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others.

Free Shipping on Orders Over $45


$10.99
OR
Description

Details

This 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

Additional Information


Reviews
Powered by TurnTo
5.0 / 5.0
2 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
2
0
0
0
0
Cheese making essential
We make mozzarella every week for Friday night pizza and lipase gives it just the right amount of "tang". Delicious.
April 5, 2017
Purchased
 over 2 years ago
Adds a good mild flavor
I use it with the liquid Rennet to add a mild flavor. So far I've made Mozzarella and Feta.
January 30, 2014
Customer Q&A
Powered by TurnTo
Start typing your question and we'll check if it was already asked and answered. Learn More
Browse 1 question Browse 1 question and 1 answer
how do I test the activity of my lipase powder? It is well past 6 months but has remained frozen the entire time.
L E on Jun 26, 2016
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.

You may also be interested in the following product(s)

Newsletter

Call Us 888-449-2739

Text Us 952-260-4404

About Midwest Supplies
Product Categories
Customer Service
Connect With Us
Sign up for our newsletter for deals and tips!

Sign up for the Midwest Supplies Newsletter for valuable deals, helpful tips and more.

© 2018 Midwest Home Brewing, Wine Making, Hydroponic & Gardening Supplies.
A Northern Brewer Company. All Rights Reserved.

Please wait...

Your selected product has been added to your Cart.

Continue Shopping Go To Cart

video title

video content