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- Cheesemaking Co. – Lipase Powder – Very Sharp – 1 oz Bottle
- Lipase – For Cheesemaking – Comes From Either Calves, Kids, Lambs or a Combination
- Capilase Lipase Powder Adds a Piquant Flavor to Italian Cheeses Such As Parmesan, Romano & Provolone
- Each Bottle – Enough To Do At Least 40 Gallons of Milk – Up To 80 Gallons Depending On Taste
Cheese Making Supplies – Lipase Powder (Sharp) – 1 Ounce Lipase powder adds a piquant flavor to Italian cheeses such as Romano and Provolone. Each 1oz. bottle contains approximately 5 teaspoons and is enough to do 40-80 gallons of milk, depending on your taste. Lipase (pronounced lie-paze) is one of at least 60 enzymes living in real milk. (The exact amount of lipase in the milk depends on the breed of animal and their diet.) Each enzyme has it’s own specific function. Lipase enzymes attack the fat globules and break them down. This releases free fatty acids. When this happens the way it is supposed to, during the ripening of the cheese, it gradually increases the “picante” flavor of the cheese. It also makes the texture smooth and velvety.