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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: tal_d1 on January 13, 2013, 11:33:52 AM

Title: Lipase - Why Not Always Use?
Post by: tal_d1 on January 13, 2013, 11:33:52 AM
I understand that the lipase is destroyed during the
pasteurization process. So if using pasteurized milk, why not
to add Lipase ?
Title: Re: Lipase - Why Not Always Use?
Post by: bbracken677 on January 13, 2013, 10:18:53 PM
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.
Title: Re: Lipase - Why Not Always Use?
Post by: Al Lewis on January 13, 2013, 10:58:38 PM
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.
Title: Re: Lipase - Why Not Always Use?
Post by: linuxboy on January 13, 2013, 10:59:58 PM
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.
Title: Re: Lipase - Why Not Always Use?
Post by: rosawoodsii on January 14, 2013, 10:03:29 PM
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.
Title: Re: Lipase - Why Not Always Use?
Post by: margaretsmall on January 15, 2013, 08:59:07 PM
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