Have to agree with Deb. She's been making Italian cheeses a long time. I personally wouldn't make parm without lipase. I have parms, Asiagos and Romanos that are now over 2 years old. It would be a darn shame to spend that much time aging a cheese and then find that the taste is flat and lacking the classic Italian flavor. The lipase is what creates that wonderful parm smell. You will even notice the smell just a few days after a make.
I suspect that you meant TA instead of MA, since MA is a mesophile. In any case, a TA/LH blend is also the choice for Emmentals and Swiss style cheeses. TA is a strong acidifier but does not complete lactose conversion. LH completes the conversion and has stronger proteolysis.