Calf, Lamb and Kid Goat 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, lambs or kid-goats.
We offer three types of lipase:
Calf Lipase: An all purpose lipase that address a buttery and delicate to taste to your cheese. This can be used in any type of cheese for a slightly enhanced flavor. Renco lipase 80 lfg/gram.
Lamb lipase: This lipase is a sharper piquant flavor. This traditional flavor works well in Pecorino, Grana and Manchego styles of cheeses. Renco lipase 80 lfg/gram.
Kid-Goat Lipase: This lipase is extra piquant with an aromatic, spicy flavor and typically used in aged goat milk cheeses, Provolone, Feta, or Romano. Renco lipase 80/lfg/gram.
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)
Ingredients in Renco Calf and Lamb Lipase: Lipase extract, sodium chloride and maltodextrin.
Protect Your Product During Shipping
- Select Blue Ice Blanket under “Add to Cart” and we will add an ice pack and silver blanket to protect your product during shipment.