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Sarah Vogeley

"We use Dairy Connection for all our cheese and yogurt making needs. Great service and prices! Thank you DCI."

Elizabeth Rich

"Thank you for the great service and great product. My order arrived very quickly, and I really appreciated the personal service I received."

Marcie McBee

"Great source for cultures."



Lipase enzymes enhance the flavor of Italian and specialty-type cheeses. The active lipase enzyme will produce a specific ratio of free fatty acids as a result of milkfat lipolysis when added directly to milk, affecting aroma and flavor of cheese. Dairy Connection Inc. offers a variety of kid, calf and lamb lipase powders to produce that traditional "Old World" flavor.

LP300 - Kid Lipase

Kid lipase: Sharp "picante" flavor characteristics for Romano and Provolone. 

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LP400 - Kid/Lamb Lipase

Kid-lamb lipase: Traditional "peccorino" flavor characteristics for Romano, Provolone, Feta.

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LP600 - Calf Lipase

Calf lipase: Mild "picante" flavor characteristics for Mozzarella, Asiago, Provolone, Feta, Blue. 

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