New England Cheesemaking Supply Company Lipase Powder for Cheese Making, Capilase (Very Sharp) - 1 Ounce

New England Cheesemaking Supply Company Lipase Powder for Cheese Making, Capilase (Very Sharp) - 1 Ounce

• Sharp lipase powder (capilase) is a flavor enzyme that will add a piquant flavor to Italian cheese including Romano and Provolone.
• 1/16 tsp per gallon of milk.
• 1 oz bottle will treat 40 to 80 gallons of milk, depending on how strong a flavor profile you desire.

Cheese Making Supplies - Lipase Powder (Sharp) - 1 Ounce Lipase powder adds a piquant flavor to Italian cheeses such as Romano and Provolone. Each 1oz. bottle contains approximately 5 teaspoons and is enough to do 40-80 gallons of milk, depending on your taste. Lipase (pronounced lie-paze) is one of at least 60 enzymes living in real milk. (The exact amount of lipase in the milk depends on the breed of animal and their diet.) Each enzyme has it's own specific function. Lipase enzymes attack the fat globules and break them down. This releases free fatty acids. When this happens the way it is supposed to, during the ripening of the cheese, it gradually increases the "picante" flavor of the cheese. It also makes the texture smooth and velvety.