Mild Lipase Powder (Calf)
Mild lipase powder (italase) is a flavor enzyme that will add a mild flavor to Italian cheese including Mozzarella, Parmesan and Feta.
- Pregastric calf lipase
- Nonfat dry milk
- 1 oz | 40-160 gallons of milk
Store in the freezer
Due to customs restrictions we cannot ship this rennet to Australia or Sweden
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1/2 hour before use, dissolve 1/8 tsp of lipase for every 2 gallons of milk in 1/4 cup cool, non-chlorinated water. Add to milk at the same time as culture.
Amount used can be adjusted to personal taste. We recommend no more than 1/4 tsp for every 2 gallons of milk.
- Q & A
- Related Recipes
- New England
Beginner cheesemaker here. I tried this product to see how it imparted a different taste to my mozzarella. Tastes like it imparts an "earthier" taste than regular processed mozz. I enjoy the difference and would use it in the future as standard practice.
Lipase powder added another level of flavor to my Mozzarella. I will be using it every time!
We use the Mild Lipase Powder for feta. It produces a delicious feta made w goat milk with no difficulty batch after batch. And should there be a question, we know New England Cheesemaking is there -easily accessible via phone or email - a great comfort!
Mild Lipase Powder provided the authentic taste I was looking for in my Parmesan cheeses made with pastuerized milk.
Good product convenient to use