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 liter) of milk is recommended for a normal strength of lipase for Romano and Provolone Cheese for grading, while Feta starts at 10 gr. / 100 liter or less at normal strength of lipase. Other types of cheese can also have some lipase to add to flovour 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.

You will find lamb lipase by clicking following link:

http://www.danlac.com/store/index.asp?category=2&product_id=337



Ask for specs. by sending e-amil to: egon@danlac.com

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www.danlac.com/store then please contact us.