1. Kid or lamb lipase (Not sure will need to ckeck into)
3. I have used it in both pasturised and non pasturised milk. but only if the recipe calls for it's use and the footnote states that it only needs to be added if using cow or sheep, not with goat.
4. 1/4 tsp per 10ltr milk
5. I have only used it in making fetta and pepato cheese
6. I have only made them with, and they add an extra dimention to the flavour and smell of the cheese. The smell of the lipase increases as it is left at room temp, and I think is wonderful. I couldn't imagine making fetta without it as it wouldn't have that uniqueness of fetta, I think it would be bland.
Boy Cheese Head, 1lb of lipase??? I bought 40gr which isn't quite 1 1/2oz over a year ago, and I still am working my way through it. You're in for some serious cheese making if your going to make an indent into that.
So what did you purchase it for to make?