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