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Using Lamb Lipase in Cheese Making
by Egon Skovmose on Monday, March 20, 2006
Using lipase in cheese making.
Lamb Pregastric Esterase Powder (PGE)
Description: Lamb Pregastric Esterase Powder (PGE) is an extract of the epiglottis (tongue root) of lambs containing lipolytic and esterase activity. The product is freeze-dried, and supplied as a water soluble powder. The powder is slightly hygroscopic, and pink/brown in colour.
Usage: Depending on the flavour intensity when adding it to the milk together with the starter cultures it is recommended to start on the low side and work your way up until you find the desired flavour profile.
Normally 1 – 2 oz per 1,000 lbs ( 30 – 60 gr./ 450 litre) of milk is recommended for a normal strength of lipase for Romano and Provolone Cheese, while Feta start at 10 gr./ 100 litre or less at normal strength of lipase. Other types of cheese can also have some lipase to add to flavour profile, but again go easy at first.
It is recommended that the measured amount of lipase powder is dissolved into clean cold water prior to use. Diluting water must be free of all residual chlorine. Addition rates can only be ascertained by trials under manufacturing conditions as described above.
Strength: Lamb PGE is standardized to 80 LFU/g (lipase fore-stomach units).
One LFU releases 1.25 µmoles of butyric acid per minute at 42 C and pH
6.20 from tributyrin under the conditions defined by the Food Chemicals
Codex (FCCIII, p493, 1981).
Packaging:
Lamb PGE is available in quantities of 500 gr. plastic pots & 10 kg (net) packed in polybags in PVC pails. Other packaging configurations are available upon request. (20 kg).
Storage:
It is recommended that product be stored and transported under refrigeration (less than 8°C) and kept dry and away from sunlight. Containers should be kept closed. For long term storage the product should be frozen. Stock should be used in rotation to maintain maximum strength.
Stability:
At the recommended storage conditions, the powder loses activity at a rate of less than 1% per month. Higher storage temperatures will lead to increased rates of activity loss.
http://www.danlac.com/store/index.asp?product_id=337
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