Calf Lipase-2 Ounces
2 ounces powdered calf lipase for Calf lipase for enhancing the flavor of Italian and other specialty type cheeses such as Manchego. Active lipase enzyme will produce a specific ratio of free fatty acids as a result of milkfat lipolysis when added directly to milk. This will directly affect aroma and flavor of cheese. The lipase powders are extracted from pre-gastric tongue root glands of calves. Suggested Usage Amount: Add desired amount to 20 times its weight in cool, non-chlorinated water. Stir solution frequently over a period of 10 minutes, stirring just prior to addition to milk. Add to the milk in vat 10 minutes prior to the addition of coagulant. For 1,000 lbs.of cheese milk: 0.10 - 0.25 oz (mild flavor) 0.25 - 0.50 oz (medium flavor) 0.5 oz or higher (strong flavor) For 1,000 liter/264 gallons for cheese milk: 7 - 16 grams (mild flavor) 16 - 32 grams (medium flavor) 32 grams or higher (strong flavor) Carriers: Salt, whey &/or whey protein concentrate (milk), active pregastric esterase enzymes, and silicon dioxide. Comes in a resealable pouch. We cannot accept returns on food based, perishable products.
- Product Dimensions: 12 x 2 x 7 inches; 0.5 pounds
- Shipping Weight: 0.5 pounds
- ASIN: B00CJ35OWU
- Item model number:
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