Lipase – 20g, for Fetta, Mozzarella & More

$12.00

Lipase for cheese making

Suitable for Fetta, Romano & Mozzarella

Lipase is one of the many enzymes that are present in raw milk. Unfortunately, during the handling and processing of commercial milk, particularly  pasteurisation, the lipase enzymes are usually destroyed. We therefore add the lipase back into the milk. You don’t need much, using our little mini measuring spoons, it is the “drop” spoon of lipase. This is then diluted into 10 to 20ml of cool, boiled water before being added into 4 litres of milk at the desired temperature. This is to reintroduce the enzymes and their usual function.

The enzymes then attach themselves to the fat globes in the milk and break them down, which in turn causes the fatty acids to be released. The release of these fatty acids, creates the aroma, texture and sharpness of Italian cheeses and Fetta.

Even if using raw milk, you may still require an addition of Lipase as the enzymes can be affected and reduced by the health and diet of the animal they are taken from.

As with all cultures and enzymes used in cheese making, less is always more. Don’t work with the theory that adding more lipase will add more flavour. It won’t. It is the work the Lipase does that increases the flavour so as long as you use it correctly, the amount suggested should give you the flavour you want.

We use Lipase for cheese making in our fetta, not only to enhance the flavour it also gives the fetta its texture. For those wanting a creamier, milder fetta it can be left out. One of the benefits of making your own cheese is, it is alway personal choice to how you make things and the flavour you create.

The use of lipase in mozzarella is again not only for flavour, the breaking down of the fat molecules which improves the stretch.

Don’t be afraid to have a play with your home cheese making if you are wanting sharper notes in you cheddar try a drop of lipase. If you’ve been experimenting and come across something spectacular, let us know!

As always it is good to know what goes into the food we consume and to know that it is good for us.

Benefits of Lipase 

Lipase is a very important enzyme in the process of digesting fatty substances that can be found in the human metabolism. It hydrolyzes fats into minor parts so the intestines can absorb them. When missing these enzymes, digestive disorders like heartburn and indigestion may appear.

It is also know to break down fats and prevent gaining weight. Although, we certainly do not suggest you start sprinkling it on you cereal!

Lipase is known as one of the most essential enzymes within the body.  Given the fact that it can break down fats, lipase helps the body maintain a healthy condition therefore when there is a lipase shortage, disease can occur.

One of its many benefits is that it keeps the pancreatic enzymes at perfect levels as the human body ages.  Lipase, can be found in constant smaller amounts as the body gets older, and that’s why seniors have to take lipase supplementation.

Indigestion can additionally be treated with lipase.

The moral to the story – eat more cheese!

We stock the Spiceit Lipase from CHR Hansens range

SPICEIT® AC, AG & AM are animal lipases, and the enzyme of each origin (calf, kid goat or lamb) has its individual flavor profile. All of our animal lipases are Halal certified.

SPICEIT® MR is a microbial lipase isolated from fungi such as Rhizomucor miehei and can be used in shorter-ripened, Italian-style cheeses to accelerate flavor development. This provides a balance between flavor enhancement and cost. SPICEIT® MR is certified for Halal, Kosher and Vegetarian use.

 

Description

Lipase for cheese making

Suitable for Fetta, Romano & Mozzarella

Lipase is one of the many enzymes that are present in raw milk. Unfortunately, during the handling and processing of commercial milk, particularly  pasteurisation, the lipase enzymes are usually destroyed. We therefore add the lipase back into the milk. You don’t need much, using our little mini measuring spoons, it is the “drop” spoon of lipase. This is then diluted into 10 to 20ml of cool, boiled water before being added into 4 litres of milk at the desired temperature. This is to reintroduce the enzymes and their usual function.

The enzymes then attach themselves to the fat globes in the milk and break them down, which in turn causes the fatty acids to be released. The release of these fatty acids, creates the aroma, texture and sharpness of Italian cheeses and Fetta.

Even if using raw milk, you may still require an addition of Lipase as the enzymes can be affected and reduced by the health and diet of the animal they are taken from.

As with all cultures and enzymes used in cheese making, less is always more. Don’t work with the theory that adding more lipase will add more flavour. It won’t. It is the work the Lipase does that increases the flavour so as long as you use it correctly, the amount suggested should give you the flavour you want.

We use Lipase for cheese making in our fetta, not only to enhance the flavour it also gives the fetta its texture. For those wanting a creamier, milder fetta it can be left out. One of the benefits of making your own cheese is, it is alway personal choice to how you make things and the flavour you create.

The use of lipase in mozzarella is again not only for flavour, the breaking down of the fat molecules which improves the stretch.

Don’t be afraid to have a play with your home cheese making if you are wanting sharper notes in you cheddar try a drop of lipase. If you’ve been experimenting and come across something spectacular, let us know!

As always it is good to know what goes into the food we consume and to know that it is good for us.

Benefits of Lipase 

Lipase is a very important enzyme in the process of digesting fatty substances that can be found in the human metabolism. It hydrolyzes fats into minor parts so the intestines can absorb them. When missing these enzymes, digestive disorders like heartburn and indigestion may appear.

It is also know to break down fats and prevent gaining weight. Although, we certainly do not suggest you start sprinkling it on you cereal!

Lipase is known as one of the most essential enzymes within the body.  Given the fact that it can break down fats, lipase helps the body maintain a healthy condition therefore when there is a lipase shortage, disease can occur.

One of its many benefits is that it keeps the pancreatic enzymes at perfect levels as the human body ages.  Lipase, can be found in constant smaller amounts as the body gets older, and that’s why seniors have to take lipase supplementation.

Indigestion can additionally be treated with lipase.

The moral to the story – eat more cheese!

We stock the Spiceit Lipase from CHR Hansens range

SPICEIT® AC, AG & AM are animal lipases, and the enzyme of each origin (calf, kid goat or lamb) has its individual flavor profile. All of our animal lipases are Halal certified.

SPICEIT® MR is a microbial lipase isolated from fungi such as Rhizomucor miehei and can be used in shorter-ripened, Italian-style cheeses to accelerate flavor development. This provides a balance between flavor enhancement and cost. SPICEIT® MR is certified for Halal, Kosher and Vegetarian use.

 

Additional information

Weight 32 g
Dimensions 5 × 5 × 6 cm

You may also like…