Micromilk Lipase (10gr) - natural enzyme for spicy cheese

Lipase is used in the milk sector for production of long- and medium-maturing cheese where more aromatic "spicy" taste is required.

The product is extracted from the oral tissue of kids and lambs, frozen and controlled at the origin. It appears as a crystalline powder to which sodium chloride is added as a preservative. It is free from bleaches, flavorings, dyes or other additives. The tissue from which the lipase is extracted is completely free from proteolytic activities not necessary for the production process, as can happen from lipases extracted from the pancreas which contain impurities (trypsin and chymotrypsin). This enzyme, secreted by kids and lambs in the oral area, is ingested during lactation in order to hydrolyze milk fats, reducing its surface tension and improving its digestibility.

Storage: -18º+4ºС

Dosage:

• 5-8 grams per 100l milk - Provolone and other spicy cheese
• 1-2.5 grams per 100l milk - sour cream

Usage:

It is recommended to rehydrate 1 part of lipase in 10-50 parts of clean, cold, chlorine-free water before use. Dilution should preferably take place in a stainless-steel container as some plastic materials have a negative effect on the enzyme activity. Heat the milk to the desired temperature. The diluted lipase should be added immediately to the milk, before the coagulant and possibly together with the ferments, stirring for 2-3 minutes to properly distribute the lipase. The activity of the lipase depends on the temperature. For this product, the optimum temperature is between 35-45°C.