Andy Montoya
Lipase is an enzyme that enhances the flavour of cheese by breaking down proteins and fats to create a sharper taste and aroma. It is typically added to the milk before it starts to coagulate, and can be sourced from the pre-gastric glands of calves, kids, or lambs, or a combination of these. Lipase is commonly used in Italian cheeses, such as mozzarella, provolone, and feta, to create a more robust flavour. The amount of lipase added can be adjusted according to personal taste, but it is important to note that it should not interfere with the starter culture.
| Characteristics | Values |
|---|---|
| What is Lipase | An enzyme that breaks down lipids (fats) and proteins into more complex structures |
| Lipase in Cheese-making | Enhances flavour, aroma, and texture of cheese |
| Sources of Lipase | Calves, kids, lambs, or combinations of these |
| Lipase for Vegetarian Cheese | Some Lipase products are created with plant extracts, but the amount of Lipase in plants is very minimal |
| Lipase in Commercial Milk | Lipase enzymes are usually destroyed during the handling and processing of commercial milk, especially if it is pasteurised |
| Adding Lipase to Cheese-making | Added to milk before coagulation, dissolved in chlorine-free or distilled water |
| Lipase Measurement | Potency is measured in U.C.s (Clerici units) – the number of fatty acids freed by the enzyme |
| Lipase Flavours | Mild, delicate, sharp, picante, strong, extra sharp |
| Types of Cheese with Lipase | Feta, Mozzarella, Provolone, Blue, Asiago, Parmesan, Romano, Italian Cheeses |
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What You'll Learn
- Lipase is an enzyme that breaks down lipids (fats)
- It is extracted from the endocrine systems of calves, kids, or lambs
- It is destroyed by pasteurisation and must be added back in
- It enhances the flavour of cheese, especially Italian cheeses
- It can be added to any cheese to make it stronger, e.g. Baby Swiss, Derby, Farmhouse Cheddar
Lipase is an enzyme that breaks down lipids (fats)
Lipase is naturally present in raw milk but is often destroyed during pasteurisation. Therefore, it must be added back into the milk during the cheese-making process. It is usually derived from the pre-gastric glands at the base of the tongues of calves, lambs, or kids and is dried and ground into a fine powder. However, it can also be extracted from the endocrine system of a calf or a goat, with the calf version resulting in a milder flavour and the goat version resulting in a stronger flavour. The type of lipase used depends on the desired flavour profile of the cheese. For example, Italase (calf lipase) is used for milder cheeses such as mozzarella, feta, and provolone, while Capilase (lamb lipase) is used for sharper cheeses such as Romano and Parmesan.
Lipase is added to the milk before it starts to coagulate and must be dissolved in chlorine-free or distilled water before being added to the milk. The amount of lipase used can be adjusted to personal taste, but it is important to note that adding more lipase will not necessarily result in a stronger flavour. Instead, it is recommended to age the cheese longer or change other factors such as the type of milk used.
Lipase is an important additive in cheese-making, especially for creating traditional cheeses from southern Italy. It enhances the flavour, aroma, and texture of the cheese, resulting in a product that stands out from the competition.
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It is extracted from the endocrine systems of calves, kids, or lambs
Lipase is an enzyme that is used in cheese-making to enhance flavour as the cheese is ripening. It is added to the milk before it starts to coagulate. The enzyme attaches to the fat globules in the liquid to release fatty acids that give cheese its sharp taste, aroma, and texture. This is commonly found in blue cheeses, feta, and most Italian cheeses.
Lipase is naturally occurring in raw milk, but it is often destroyed during pasteurization. It can also be affected and reduced by the health and diet of the animal the milk is sourced from. Therefore, it is often added back into the milk during the cheese-making process.
Lipase for cheese-making is extracted from the endocrine systems of calves, kids, or lambs. The pre-gastric glands at the base of the animal's tongue are dried and ground into a fine powder. This is definitely not a vegetarian product.
The main differences between the lipases of these animals lies in the flavour that is imparted to the cheese. Kid-goat lipases give a stronger, bolder taste, while calf lipases have the mildest flavour of all three.
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It is destroyed by pasteurisation and must be added back in
Lipase is an enzyme that breaks down lipids (fats) and proteins into more complex structures, promoting more complex flavours in cheese-making. It is naturally present in raw milk, but it is destroyed by the pasteurisation process. Pasteurisation is a common practice in the handling and processing of commercial milk. This destruction of lipase enzymes makes it more difficult to achieve the sharp taste that is common and desired in most Italian cheeses, as well as some Feta and Blue Cheeses.
Therefore, during the cheese-making process, lipase is added back into the milk to reintroduce the enzymes and their usual function. This addition of lipase is done before the milk starts to coagulate. It is dissolved in chlorine-free or distilled water and then added to the milk at the same time as the culture. The amount of lipase added can be adjusted according to personal taste, but it is recommended to use no more than 1/4 teaspoon for every 2 gallons of milk.
Lipase for cheese-making is typically derived from animal sources, specifically the pre-gastric glands at the base of the tongues of calves, kids (young goats), or lambs. These glands are dried and ground into a fine powder. The choice of animal source affects the flavour of the cheese, with kid-goat lipases giving a stronger, bolder taste, lamb lipases contributing a sharp, picante flavour, and calf lipases imparting the mildest flavour.
While lipase is commonly used in traditional Southern Italian cheeses, it is important to note that it may not blend well with certain cheese styles, as it can mask the natural flavours of the milk. Additionally, lipase is not suitable for creating early-aged cheeses like Cheddar, as the sharpness in Cheddar primarily comes from protein breakdown (protease) rather than lipid breakdown.
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It enhances the flavour of cheese, especially Italian cheeses
Lipase is an enzyme that enhances the flavour of cheese, especially Italian cheeses. It breaks down lipids and proteins into more complex structures, promoting more complex flavours in cheese-making. It is added to the milk before it starts to coagulate, and it is always dissolved in chlorine-free or distilled water before being added to the milk.
Lipase is naturally present in raw milk, but it is destroyed during the pasteurization process. This makes it difficult to achieve the sharp taste desired in most Italian cheeses, so lipase is often added to the milk during cheese-making to reintroduce the enzymes and their function. The amount of lipase added can be adjusted to personal taste, but it is important to note that adding more lipase will not necessarily make the cheese sharper. Instead, it is recommended to age the cheese longer or change other factors such as the type of milk used.
Lipase for cheese-making is typically derived from the pre-gastric glands at the base of the tongues of calves, lambs, or kids (young goats). These glands are dried and ground into a fine powder. The main differences between the sources of lipase are the flavours they impart to the cheese. Calf lipase has a mild, delicate flavour and is commonly used in cheeses such as mozzarella, Parmesan, and feta. Lamb lipase has a sharper, more picante flavour and is used in cheeses such as Romano and Provolone. Goat lipase gives a stronger, bolder taste.
Lipase is an important ingredient in traditional Italian cheeses, and it can be added to any cheese to enhance its flavour, whether mild or strong. It is particularly effective in aged cheeses and those with a sharp or very sharp profile, such as Provolone, Romano, Fontina, Manchego, and Parmesan. It can also be used in milder cheeses such as mozzarella, blue cheese, and feta.
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It can be added to any cheese to make it stronger, e.g. Baby Swiss, Derby, Farmhouse Cheddar
Lipase is an enzyme that catalyzes the formation or cleavage (hydrolysis) of fats (lipids). It is commonly used in cheese-making to enhance the flavour of the final product. The enzyme is produced in the pre-gastric glands at the base of the animal's tongue and is dried and ground into a fine powder. This powder is then added to the milk before it starts to coagulate, and the amount added depends on the desired flavour profile.
Kid-goat lipases are known to impart a stronger and bolder taste to the cheese, while lamb and calf lipases result in milder flavours, with calf lipases being the mildest of the three. Therefore, depending on the desired flavour, lipase from a particular animal source can be chosen and added to any cheese to make it stronger, such as Baby Swiss, Derby, or Farmhouse Cheddar.
For example, when making a fresh cheese where the starter and rennet are mixed, the lipase is added before the starter. On the other hand, if the rennet is separate from the starter, the lipase should be added right before adding the rennet to prevent interference with the starter. It is important to note that the amount of lipase added does not determine the flavour but rather its action. Therefore, if a stronger flavour is desired, ageing the cheese longer or changing factors such as the type of milk may be more effective.
Additionally, lipase should always be dissolved in chlorine-free or distilled water before being added to the milk. It can be stored at room temperature for up to a month and then should be frozen to maintain potency. Lipase plays a crucial role in achieving the desired flavour profile, aroma, and texture in cheeses, making it a valuable tool for cheesemakers.
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Frequently asked questions
Lipase is an enzyme that breaks down lipids (fats) and proteins into more complex structures, promoting more complex flavours in cheese-making.
Lipase is extracted from the endocrine system of calves, kids, lambs or goats. It can also be extracted from plants, but the amount of lipase present in plants is so small that it is not practical to use.
The pre-gastric glands at the base of the animal's tongue are dried and ground into a fine powder. This powder is then dissolved in chlorine-free or distilled water and added to milk before it starts to coagulate.
Lipase is added to cheese to enhance its flavour as it ripens. It can also be used to improve texture and create a piquant aroma.
