Calf Lipase


  • 576 LFU/g strength (high strength).
  • Lipase provides a savoury/ piquant/mildly rancid (good rancid) flavour to cheese.
  • Flavour is enhanced through the breakdown of milk-fat triglycerides to fatty acids.
  • It is best described as the flavour that you find is Parmesan and Romano style cheeses.
  • It can be used in Greek Feta, Blue Vein, Romano, Parmesan, Provolone, Persian Feta, fresh mozzarella, and fresh lactic cheeses.
  • This is an animal lipase; it is not suitable for vegetarian cheese.
  • If using mini spoons use approximately one ‘Drop’ spoon to 10 litres as a medium level of flavour. That is 1/64 of a teaspoon to 10 litres.
  • You can increase or decrease this dosage depending on the intensity of flavour you require in your cheese. Note that lipase flavour will also increase in flavour as the cheese ages.  You may require a greater volume in a fresh cheese and a lesser volume in aged cheeses.
  • It is added directly to the warm milk just before or after the starter culture is added and stirred in well. Dilution is not necessary.
  • It will have no effect on the sets or acidity of the milk.
  • Store in fridge, keep dry and out of direct sunlight.
  • Comes in a resealable plastic bottle.