Author Topic: Lipase - Why Not Always Use?  (Read 841 times)

Offline tal_d1

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Lipase - Why Not Always Use?
« on: January 13, 2013, 05:33:52 AM »
I understand that the lipase is destroyed during the
pasteurization process. So if using pasteurized milk, why not
to add Lipase ?


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Offline bbracken677

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Re: Lipase - Why Not Always Use?
« Reply #1 on: January 13, 2013, 04:18:53 PM »
I don't really have an answer to that...

I add lipase when making Parmesan (cause the recipe says to ...) and I add lipase when making a goat cheese using cow's milk.

Offline Al Lewis

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Re: Lipase - Why Not Always Use?
« Reply #2 on: January 13, 2013, 04:58:38 PM »
linuxboy told me if I used it all of the cheese would taste like provolone. Therefore I only plan to use it on Italian cheeses.  Maybe you should message him.

Offline linuxboy

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Re: Lipase - Why Not Always Use?
« Reply #3 on: January 13, 2013, 04:59:58 PM »
I don't follow. Are you assuming that pre-gastric esterase that is sold as a powder for cheesemaking is the same as natural lipases found in milk? It's not.
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Offline rosawoodsii

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Re: Lipase - Why Not Always Use?
« Reply #4 on: January 14, 2013, 04:03:29 PM »
I've only used lipase when making feta, and it makes for a stronger cheese, which I prefer in a feta.  I don't know that you'd want all cheeses to be stronger tasting.
Joy


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Offline margaretsmall

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Re: Lipase - Why Not Always Use?
« Reply #5 on: January 15, 2013, 02:59:07 PM »
I think the simple answer is that lipase adds flavour for certain types of cheese, such as feta. It's not essential to the cheesemaking process.
Margaret