Author Topic: Should I use Lipase alone or together with Mesophyllic?  (Read 102 times)

Online artmustel

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Should I use Lipase alone or together with Mesophyllic?
« on: June 16, 2017, 09:02:40 AM »
Hi everyone! I am new to cheese making; all my experience has been with Queso Fresco, using Store Milk, Mesophyllic, calcium chloride, animal rennet and salt. Now i want to add Lipase for more flavor or piquancy but i am unsure if i should use it in addition to mesophyllic, or not using mesophyllic at all if using Lipase...pretty confused here :-\ Thanks!

Offline awakephd

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Re: Should I use Lipase alone or together with Mesophyllic?
« Reply #1 on: June 16, 2017, 03:17:45 PM »
Lipase is an enzyme, not a ripening bacteria, so you will need to include mesophilic (or thermophilic) bacteria. Note that in a fresh cheese, lipase will add just a little tang - not much time for the enzyme to work. In an aged cheese, even a little lipase can go a long way as the enzyme does its thing.
-- Andy

Online artmustel

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Re: Should I use Lipase alone or together with Mesophyllic?
« Reply #2 on: June 16, 2017, 05:23:27 PM »
Andy, thanks for your response. I don't have patience/infrastructure to make aged cheeses, at least for now. I like this fresh cheese but I would like it to have more flavor, so i wonder if increasing the lipase (I am planning to use sharp one) would work better for this particular kind of cheese. Thank you!!! :D

Offline awakephd

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Re: Should I use Lipase alone or together with Mesophyllic?
« Reply #3 on: June 18, 2017, 02:09:11 PM »
Yes, in my experience lipase adds a nice little extra to a fresh cheese, especially one that can sit for a few days.

But the first time I tried it, in a Manchego, the lipase was way too much - the cheese was rather challenging by 3 months, nearly inedible by 6 months, and radioactive by 9 months. :)
-- Andy

Offline DoctorCheese

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Re: Should I use Lipase alone or together with Mesophyllic?
« Reply #4 on: June 18, 2017, 02:17:39 PM »
Use very little lipase! Even 1/32th tsp in a 4 lb cheese will add plenty of flavor.
I am a cheese loving college student headed towards a PhD in Neuroscience working with what I have to produce some yummy morsels. Advice is always welcome!