Author Topic: Lipase - General Questions  (Read 1383 times)

Offline the big cheese

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Lipase - General Questions
« on: September 28, 2010, 04:11:20 AM »
Hello.. Again (2nd time in 24 hours)

I have been reading about Lipase and decided to buy some. I bought a sharp and mild calf Lipase and was just wondering if there was more information out there. I have read the information on the cheese forum but I still have a few questions..

1) Do I use it for a particular cheese or is it added if am after a sharper taste? Recommendations?
2) Would I mainly use it to pasteurised milk rather than raw milk?
3) I read that its added before the starter, how long do I leave it inoculated for?

Is there anything in particular I need to know before using it?

Thanks again

Steve


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Offline Wayne Harris

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Re: Lipase - General Questions
« Reply #1 on: September 28, 2010, 08:35:35 AM »
I use Lipase in my hard italian cheeses.
You might want to read this:
http://www.cheeseforum.org/Making/Lipase.htm
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Offline the big cheese

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Re: Lipase - General Questions
« Reply #2 on: September 28, 2010, 09:07:13 AM »

I did read through that information but it was quite limited.

Once added, how long do you leave it for until you add the starter?

So its used for harder matured cheeses rather than washed rind and soft cheeses? 

I guess its about trial and error..

Thanks Wayne

Offline Wayne Harris

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Re: Lipase - General Questions
« Reply #3 on: September 28, 2010, 09:55:56 AM »
I use Kid Lipase.
I made a chart long ago that gives me the dosage of 20g-120g/1000 liters, but I cannot remember where I got the recommendation.  I will assume the manufacturer.   
I re-hydrate the Lipage in cool distilled water for at least 30 min.


Here is how I use it, from one of my Parmesan posts.

Indredients:
24gal 2% past/homogenized milk
(1.6g) TA61
(2.8g) LH100
10.9g Kid Lipase (re-hydrated in 1/3 cup of water)
12 tsp CaCl2 (1/4cup)
18.5ml rennet dilluted in 3.1 cups of distilled water
 
Data:
Time Task Water Temp Milk Temp pH
8:12 Start 97 50 6.82
8:15 Started Lipase re-hydration 87 74 no data
8:41 Added CaCL 89 81 no data
8:50 Added Lipase 89 88 6.58
9:15 Overheated the milk (waited for it to cool) 97 94 6.58
9:37 Added Culture 109 91 6.59
10:09 Took Data 112 90 6.54*
11:28 Added Rennet 112 90 6.50*
12:02 cut Curd, Start 5 min heal 112 90 no data
1:20 Finished cooking/scald 129 124 6.34
1:30 loaded into form 129 124 6.34
Wayne A. Harris - in vino veritas

Offline clherestian

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Re: Lipase - General Questions
« Reply #4 on: September 28, 2010, 10:02:11 AM »
Lipase is an enzyme derived from kid, calf or lamb. It hydrolyzes the lipids in the milk and produces free fatty acids. This is what produces flavor. Another way of saying it, is that it breaks down milk fats.

I don't know about adding it before culture. I usually add it at the same time as culture. For example, if you are making mozzarella, you add it with the cultures. You can use it with pasteurized or raw milk. Raw milk naturally contains some lipases, so you may get some lipolytic activity without adding lipase. But you will still want to add some for some recipes. Pasteurized milk contains very few lipases. 

It is not limited to hard, matured cheeses. Feta and fresh mozz recipes often call for it.


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Offline Wayne Harris

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Re: Lipase - General Questions
« Reply #5 on: September 28, 2010, 10:13:10 AM »
I remember now here I got my dosage recommendations.  CHR Hansen Grana guide.

"Chr. Hansen’s Lipase is recommended to be added to
the pasteurized milk for the production of Grana, at a
rate of 20 –120 g / 1000 l of milk. This rate varies due
to the type of cheese, the flavor intensity required,
the ripening conditions, the type of lipase and the
process conditions."



So as you can see, my dosage of 10.9g in 25 gallons of milk equates to 115gr/1000l of milk. This falls on the high end of the 20gr-120gr per 1000l dosage rate.
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Offline Sailor Con Queso

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Re: Lipase - General Questions
« Reply #6 on: September 28, 2010, 11:07:22 AM »
First and foremost, Lipase is an enzyme not a flavoring, so it needs to age a while to see the benefits. The enzymatic activity from Lipase adds that classic Parmesan smell and flavor so you definitely want to use it in most Italian types. I also use a small amount when I substitute cow's milk for sheep or goats milk. Manchego for example. Just a bit brings out a tangy flavor.
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Offline the big cheese

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Re: Lipase - General Questions
« Reply #7 on: September 28, 2010, 11:30:20 AM »
So if its an enzyme and needs to age, can it be left in the milk for say.. 2 hours before adding the culture? I read that its important to add before the culture so is this the reason? It need to inoculate the milk for a bit before the culture and acidification starts?

Offline Sailor Con Queso

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Re: Lipase - General Questions
« Reply #8 on: September 28, 2010, 11:41:47 AM »
No, do not leave it for 2 hours. It just needs to rehydrate, so a few minutes is fine.
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Offline the big cheese

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Re: Lipase - General Questions
« Reply #9 on: September 28, 2010, 11:47:54 AM »
Thanks everybody.. and for the data table Wayne ;)


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Offline linuxboy

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Re: Lipase - General Questions
« Reply #10 on: September 28, 2010, 11:48:12 AM »
it doesn't matter when you add it so long as it is dissolved well. You could dissolve it beforehand and then add at the same time you add rennet, making sure to stir thoroughly. It's like Sailor said, you need to rehydrate it and also ensure even distribution by the time the gel forms.
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