CALF LIPASE - 1 KG

LIPASE (AN ENZYME) IS A LIGHT BEIGE POWDER THAT PLAYS A CRUCIAL ROLE IN THE DIGESTION OF DIETARY FATS (LIPIDS) IN THE HUMAN BODY. MAINLY RESPONSIBLE FOR THE CHARACTERISTIC FLAVOURS OF CERTAIN CHEESES. LIPASE IS AN ENZYME NEEDED TO BREAK DOWN THE BUTTERFAT TO GLYCEROL AND FATTY ACIDS. CALF LIPASE CREATES A DELICATE FLAVOUR WHICH IS A PLEASANT BUTTER SCENT, LIGHTLY SPICY.

BENEFITS: FLAVOUR ENRICHMENT / BETTER SCENT / REDUCTION OF RIPENING TIME. BETWEEN 7 - 15 G FOR 100 L MILK DEPENDING ON THE RESULT DESIRED (SWEET, MEDIUM, STRONG). DISSOLVED IN SUFFICIENT AMOUNTS OF COLD WATER. THEN ADD TO MILK BEFORE STARTER CULTURE AND RENNET.

HALAAL AND KOSHER SUITABLE.

SHELF-LIFE: 12 MONTHS.

STORE: IN ORIGINAL SEALED CONTAINERS AT - 18 °C. TOLERATES ROOM TEMPERATURE DURING TRANSPORT.