Lipase

Lipase enzymes enhance the flavor of Italian and specialty type cheeses. We offer a variety of kid, calf and lamb lipase powders to produce that traditional Italian "Old World" flavor or your own unique specialty notes. This enzyme ia a "must" for the manufacture of cheeses like Feta, Romano, Pecorino, Parmesan, Mozzarella, etc. Without lipase, the cheese will never develop the favor you may expect from the particular cheese. Our lipase powders may be standardized with salt and/or milk powder to assure consistent enzyme concentration and activity in your cheese.

Store in an airtight container in the refrigerator or freezer.

Recommended usage: 1/4 tsp. per 2-3 gallons

All culture and mold orders will be shipped to arrive in 2 days to assure product quality. Any other method may reduce the quality of the product due to temperature abuse. Click here for more information on our shipping policies.

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