Lipase - Calf

Adding Lipase helps rebuild protein strength during cheese production and is considered a vital ingredient for every serious cheese maker.

Available in 50g hermetically sealed packs of Lipase Enzyme - this is our calf variety.

This adds a buttery flavour - milder than kid Lipase and stronger and sweeter than lamb Lipase. You would use it typically for the production of Mozzarella, Grana, Asiago and several other cheeses.

For larger sizes please enquire.

We also sell Lipase in 'Kid', 'Lamb' and 'Mixed animal' varieties. The Mixed is a combination of the three - a common practice with commercial cheesemakers.

Dosage: 1 ⁄ 4 of a teaspoon per 7 Litres of milk (but of course dosage will be dependent on taste preferences).

Add directly to milk at the same time as the culture and before adding rennet.

Ingredients: Sodium Chloride, Maltodextrin, Animal Lipase (Pregastric Esterase Enzymes).

Activity: 80± 6 LFU/g

Storage: Refrigerate at 10ºC (50ºF)

Download Lipase- Calf PDF

GMO Status:

This Lipase does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for Calf Lipase