Lipase provides a savoury/ piquant/mildly rancid flavour to cheese. It is best described as the flavour that you find is Parmesan and Romano cheese. It can be used in Greek Feta, Blue Vein, Romano, Parmesan, Provolone, Persian Feta and Fresh Lactic cheeses.
If using mini spoons use approximately one ‘Drop’ to 10 litres as a medium level of flavour. So increase or decrease this dosage to increase or decrease the flavour to your desired level. Note that lipase flavour will also increase with as the cheese ages. It is added directly to the warm milk just before or after the starter culture is added and stirred in well.
Store in fridge or freezer, keep dry and out of direct sunlight. Comes in a resealable plastic bottle
56 LFU/g strength (high strength).