Using Lamb Lipase in Cheese Making
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, while Feta start 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.
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 42oC 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.
Halal Certification: Halal certified lamb PGE is available on request. It is manufactured from
Halal raw materials by a Halal approved process. Inspection and certification is provided by NZ Islamic Meat Management.
Certification:
Each batch of lipase is analyzed and certified to meet the following standards
at the time of manufacture:
Chemical Analysis
Strength: 80 LFU/g, based on FCC III, 1981
Bacteriological Analysis
Specification Method
Standard plate count <5,000 cfu/g AS 1766.2.1.-1991
Anaerobic plate count <1,000 cfu/g Renco In-House
Yeasts and Moulds <100 cfu/g NZTM2 61.1
Lactobacilli <100 cfu/g NZTM2 54.1
Coliforms Not detected in 5g Modified AS 1766.2.3.-1992
Staphylococci
(coagulase positive) Not detected in 2.5g Modified AS 1766.2.4-1994
Salmonella Not detected in 20g Modified Rappaport-Vassiliadis Soy
Listeria Not detected in 20g FDA bacteriological analytical manual 8th ed. (1995)
Food Chemicals Codex:
The product conforms to additional requirements of FCC III viz.,
Arsenic (as As) < 3 ppm
Heavy Metals (as Pb) < 40 ppm
Lead < 10 ppm
Purchase:
Contact us for more information on questions you might have on lipase or other ingredients.
Sincerely
Egon Skovmose
Tel.: 403 948 4644
Ingredient Suggestion:
