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Nothing beats traditional Italian cheeses, such as peccorino and romano! In order to enhance the flavor of these, and other specialty cheeses such as feta, this unique blend of goat and lamb lipase can be added. The active lipase enzyme will produce a specific ratio of free fatty acids as a result of milkfat lipolysis when added directly to milk. You can use this according to your recipe, or use at a rate of 1/8 to 1/4 teaspoon for 2 gallons of milk. Simply dissolve in 1/4 cup cool water 30 minutes before use and add to milk directly prior to adding rennet. This is the perfect flavoring agent for Italian-style and speciality cheeses. Try this lipase mix from Cultures for Health!


  • Kid (goat) and lamb lipase


Store in refrigerator

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