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Italian mild lipase enzyme powder is used to enhance the flavor and texture of Italian cheeses such as Mozzarella, Parmesan, Feta and others.
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Form: Powder Ingredients: Salt, pregastric calf esterase lipase enzymes, non-fat milk Net Weight: 1oz (28.4g) Compliance: Certified Kosher K -
Yield:
Each 1oz (29.6mL) bottle contains approximately 5 teaspoons which is enough to do at least 40 US gallons (151L) of milk or up to 160 US gallons (606L) depending on your taste and quantity used.Directions:
For each 2 US gallons (7.6L) of milk, dissolve 1/8-1/4 teaspoon (0.6mL-1.2mL) of powder in 1/2 cup (118mL) of cool water 1/2 hour before use. Add to milk just prior to rennet. Adjust amount to suit your taste. Not to exceed 1/4 teaspoon (1.2mL) per 2 US gallons (7.6L) of milk.Storage:
Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.