Our enzymes allows you to produce stand out taste, improve efficiency through improved ripening speed at optimal cost.
Lipids have a major effect on the flavor and texture of foods, including cheese. It is well established that milk fat is essential for the development of correct flavour in cheese during ripening.
This enzyme, extracted from calf, goat or lamb epiglottis, (available in three versions in powder form), is used to give the cheese product a typical aroma or flavour. Depending on the type and dosage of lipase used, different results can be obtained, in terms of sharpness and smell of the finished product.