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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
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Lipase - Why Not Always Use?
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Topic: Lipase - Why Not Always Use? (Read 3089 times)
tal_d1
Guest
Lipase - Why Not Always Use?
«
on:
January 13, 2013, 11:33:52 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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bbracken677
Guest
Re: Lipase - Why Not Always Use?
«
Reply #1 on:
January 13, 2013, 10:18:53 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.
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Lipase - Why Not Always Use?
«
Reply #2 on:
January 13, 2013, 10:58:38 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.
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linuxboy
Guest
Re: Lipase - Why Not Always Use?
«
Reply #3 on:
January 13, 2013, 10:59:58 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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rosawoodsii
Guest
Re: Lipase - Why Not Always Use?
«
Reply #4 on:
January 14, 2013, 10:03:29 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.
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margaretsmall
Guest
Re: Lipase - Why Not Always Use?
«
Reply #5 on:
January 15, 2013, 08:59:07 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
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes
»
Lipase - Why Not Always Use?