Lipase is an enzyme in milk that attaches itself to fat globules to break the fat apart. This breaking or 'lipolysis' is what gives your cheese the piquant flavour. 

Lipase enhances the flavor of Italian and other specialty type cheeses. The lipase powders are extracted from pre-gastric tongue root glands of lambs.

Usage Levels: 2 to 4 grams per 25 litres of milk depending on the desired result (sweet, medium or strong flavour).

Directions: Stir into cool, chlorine free water immediately before application. Add to milk before use of cultures or rennet.

Storage: Store tightly sealed in the freezer for up to 12 months for optimum performance. Product used after the 12 month period has no harmful affects, only potential decreased activity.  

Kosher Status:  NO