Lipase

Used for: flavour development in Fetta and Italian cheese types – Romano, Parmesan etc.

Lipase in cheesemaking is like the secret ingredient that adds that extra oomph to your cheese! This enzyme is responsible for breaking down fats in the milk, which not only enhances the flavour but also contributes to the texture and aroma of the cheese. Whether you’re aiming for a sharp cheddar or a Fetta, lipase helps create that distinct taste that cheese lovers crave. So, if you’re looking to take your cheesemaking to the next level, lipase is the magic touch you need!

Available as:
20g Sachet is suitable for 250L milk – $12.00