Lipase
Lipase enzymes enhance the flavor of Italian and specialty-type 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, affecting aroma and flavor of cheese. Dairy Connection Inc. offers a variety of kid, calf and lamb lipase powders to produce that traditional "Old World" flavor.
LP300 Kid
Kid lipase: Sharp "picante" flavor characteristics for Romano and Provolone
LP400 Kid-lamb
Kid-lamb lipase: Traditional "pecorino" flavor characteristics for Romano, Provolone, feta
LP500 Lamb
Lamb lipase: Very sharp "pecorino" flavor characteristics for Romano
LP600 Calf
Calf lipase: Mild "picante" flavor characteristics for Mozzarella, Asiago, Provolone, Feta, Blue