Why not allways to add Lipase ?

[tal_d1]

I understand that the lipase is destroyed during the
pasteurization process. So if using pasteurized milk, why not
to add Lipase ?

[bbracken677]

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.

[Al Lewis]

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.

[linuxboy]

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.

[rosawoodsii]

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.

[margaretsmall]

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