Lamb Lipase for Parmasan & Provelone cheese for added flavour profiles.

Strength - 80 LFU/g (double)

Lamb Pregastric Esterase Powder (PGE).   Strength - 80 LFU/g (double) 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. Great in Italian cheeses (Parmesan & Provelone) and Feta.