Calf lipase

Calf Lipase

In the food industry, especially in dairy production, lipase plays a crucial role in shaping the taste, aroma, and texture of aging cheeses.

By using lipase, the aging process becomes more efficient, and the cheese develops a deeper and more distinct flavor profile.

Benefits of using calf lipase:

• Enhances the flavor and aroma of cheeses.
• Speeds up the aging process.
• Is a natural additive, in line with traditional production methods.

Dosage:

• 1-10g per 100L of milk. The required amount depends on the fat content of the milk. The higher the fat content, the less lipase is needed.

Calf lipase is an indispensable ingredient in the production of cheeses with an intense flavor and rich aroma. Its use allows for the creation of exceptional products that meet the expectations of both producers and cheese connoisseurs worldwide.