LP600 - Calf Lipase

Calf lipase is a powdered flavor enzyme used to produce mild "picante" flavor characteristics for Mozzarella, Asiago, Provolone, Feta, Blue. 

We recommend individual experimentation when using lipase with your milk to achieve desired effect. A good starting point is a pinch to 1/8 tsp. of lipase per 2 gallons of milk, to be added at same time as culture.

Contains: Pregastric calf lipase, salt, nonfat dry milk

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: This product is not kosher

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$6.95
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  • Description

    Calf lipase is a powdered flavor enzyme used to produce mild "picante" flavor characteristics for Mozzarella, Asiago, Provolone, Feta, Blue. 

    We recommend individual experimentation when using lipase with your milk to achieve desired effect. A good starting point is a pinch to 1/8 tsp. of lipase per 2 gallons of milk, to be added at same time as culture.

    Contains: Pregastric calf lipase, salt, nonfat dry milk

    Allergens (US): MILK

    GMO Status: non-GMO

    Kosher Status: This product is not kosher

  • Usage Info
    We recommend individual experimentation when using lipase with your milk to achieve desired effect. A good starting point is a pinch to 1/8 tsp. of lipase per 2 gallons of milk, to be added at same time as culture.
  • Customer Questions
    • From Rudy Niederer at 06/02/2016 9:32 AM
      Do I need to store Lipase in the freezer or in the refrigerator? Also how long does it last aka shelf life?
      Hello Rudy,
      Lipase should be stored in the freezer to maintain the strength. If stored in the refrigerator Lipase will lose it's strength faster than if it was stored in the freezer. As the strength of the Lipase decreases you may notice it takes a bit longer for the Lipase flavor to develop. If you notice this (normally only after several months past it's best by date when kept in the freezer) you can use a bit more of the lipase in the next batch.
      Hope this helps.
      GetCulture Staff

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