50g re-sealable pack of Lipase Enzyme, used to add flavour to speciality cheeses. This is a highly effective combination of lamb, calf and kid lipase, which helps rebuild protein strength during cheese production. It is considered a vital ingredient for every serious cheese maker.
Dosage: 1 ⁄ 4 of a teaspoon per 7 Litres of milk, but of course dosage will be dependent on taste preferences and recipe instructions. 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)