GOAT LIPASE gives the cheese a bright, pronounced piquant taste, similar to the taste of Italian Provolone cheese. The aroma of real, fresh goat milk. The application rate depends on the desired result (more pronounced aroma, add more) from 10 to 20 grams of the drug per 100 liters of milk.

To prepare the solution, 10 ... 20 mass parts of water are required per 1 mass part of the drug (regardless of the type). Dissolve the required amount of the drug in boiled water at room temperature. Pour the resulting solution into a cheese-making bath, mix thoroughly (turn on the stirrer for 2 minutes). Do not save unused solutions of the drug.

1. LIPASE is added to the container with milk after the bacterial culture and before the enzyme.

2. Lipases are introduced at the stage of introducing some other food additives used in cheese making. Thoroughly mixed. LIPASES - will allow you to achieve optimal interaction with milk fats.

3. The higher the ripening temperature, the more effective the effect of LIPAZ on the ripening cheese. The maximum will be ripening and flavoring indicators by 50% -60%.

4. Store in a dark room at a temperature of 0 ... 5 0C, it retains its activity for 6 months, at -18 0C - for 1 year.

NATURE OF ENZYMES AND THEIR PROPERTIES
LIPASES are enzyme preparations obtained from the pancreas of young ruminants. Their action is to break down large molecules of milk fat into short and medium chain molecules, which mainly form the characteristic taste of mature cheese. LIPASES are produced by extracting the active ingredient from the glands at the base of the tongue in kids, lambs and calves. Immediately after the slaughter of animals, the glands are frozen and stored at a temperature of -25 0C. Extraction gives several types of enzymes (at least 6) that form a complex of salivary and pregastric lipases. Enzymes with proteolytic activity (i.e., breaking down milk proteins) are absent.
TYPES OF LIPASES AND TASTE FEATURES OF CHEESES
VEAL LIPASE creates a delicate, but very noticeable taste, smell butter, light spicy aroma. For light, medium and strong severity of these flavor changes, the drug is applied in amounts of 2...3; 4...7; 8...10 grams per 100 liters of milk, respectively
LAMB LIPASE creates a sharper and sharper taste, the effect of elastic, elongated taste impact, typical for Russian cheese. The recommended range of application doses is 3...10 grams of the drug per 100 liters of milk.
GOAT LIPASE gives a strong, pronounced savory taste, similar to the taste of Italian Provolone cheese. The aroma of goat's milk is very noticeable. The range of application doses is 2...5 grams of the drug per 100 liters of milk.
SOLUTION PREPARATION AND APPLICATION
To prepare the solution, 10 ... 20 mass parts of water are required per 1 mass part of the drug (regardless of the type). Dissolve the required amount of the drug in boiled water at room temperature. Pour the resulting solution into a cheese-making bath, mix thoroughly (turn on the stirrer for 2 minutes). Do not save unused solutions of the drug.
ATTENTION!!!
1. LIPASE is added to the cheese bath after the bacterial ferment and always BEFORE the milk-clotting enzyme.
2. At the stage of introducing LIPAZ, some other nutritional supplements used in cheese making. All of them require thorough mixing. LIPASE is no exception, only a uniform distribution of the prepared solution in milk will allow achieving optimal interaction of lipase with milk fats.
3. The effect of LIPAZ on ripening cheese is the more effective, the higher the ripening temperature. If the cheese is ripened at the highest allowable temperatures, the effect of improving the taste and aromatic parameters and accelerating maturation (up to 50%) will be maximum.
4. Storage of the drug in a dark room at a temperature of 0 ... 5 0C retains its activity for 6 months, at -18 0C - for 1 year.

Country of manufacture: Italy

Of course, you can do without adding lipase if you are preparing the simplest homemade cheese, such as brynza or Adyghe.But if you decide to make cheese for more complicated recipe, then you can not do without lipase.

The importance of lipase in cheese making

raw milk The one you just received from an animal contains over 60 different enzymes, including lipase.The exact composition and amount of enzymes depends on the type of animal, breed, diet, and many other conditions.

The aroma of all cheeses is determined primarily by the presence and composition of enzymes in milk, and not by the smell of the starter or the composition of the bacteria in it.But during the pasteurization process, most of the enzymes are destroyed, and lipase in the first place.Therefore, if you want your cheese to have a sharper taste and rich aroma, then in the process of making cheese from pasteurized milk, lipase should be added to initiate the process of breaking down milk fat (lipolysis).

The addition of lipase enriches the taste and aroma of the cheese, and also reduces its ripening time.To give the cheese a taste from light creamy to pronounced, from 2 to 10 g of the enzyme is added per 100 liters of milk.

Lipase is an enzyme that is obtained from the stomachs of young animals.

There are several types of lipase:

• creates a delicate and soft spicy aroma that is clearly visible and similar to the smell of butter, only more spicy.
• Lamb lipase creates a strong aroma typical of Pecorino Romano. Feels good in the mouth, medium spice.
• creates a sharp, spicy flavor typical of Provolone cheese. Cheese with goat lipase has a well perceived, persistent aroma, slightly spicy.

A mixture of sheep and goat lipase creates a very tangy taste.

WHEN TO ADD LIPASE TO MILK?

Lipase should always be added:

• before the introduction of acid for "fast" cheeses;
• before the formation of acid in cheeses with natural souring;
• before the introduction of rennet, but after bacterial starter in rennet cheeses.

When introducing lipase, it is necessary to achieve its most uniform distribution throughout the milk. Otherwise, "pockets" of high lipase activity may form. To do this, you need to use finely ground lipase, dissolve it in half a glass cold water before the introduction and thoroughly stir the milk after the introduction of lipase.

Keep in mind that lipase is always added before adding rennet.

HOW MUCH LIPASES TO ADD TO MILK?

The dosage of lipase depends on many factors, such as the fat content of the milk, the target cheese variety, and individual wishes.

For beginner cheesemakers, a dosage of 1/4 teaspoon of lipase (powder) per 8-12 liters of milk can be advised.

HOW TO USE LIPASE:

1. To prepare the solution, 50 ... 100 mass parts of water are required per 1 mass part of the preparation (regardless of the type);
2. Dissolve the required amount of the drug in boiled water at room temperature;
3. Pour the resulting solution into a cheese bath, mix thoroughly for about 2 minutes. Do not save unused solutions of the drug.
4. Lipase is added to the cheese bath after the bacterial starter culture and BEFORE the milk-clotting enzyme

The effect of calf lipase on ripening cheese will be the more effective, the higher the ripening temperature.If the cheese is ripened at the highest allowable temperatures, the effect of improving the taste and aromatic parameters and accelerating maturation (up to 50%) will be maximum.

Lipase storage should be carried out in a cool, dark place, in a tightly closed container at t-18ºС. Shelf life 12 months. Most often, a freezer is used for this purpose.

Happy cheesemaking!

LIPASES(Clerici) - Lipase to enhance the aroma and taste of cheese. The action of lipolytic enzymes is to hydrolyze triglycerides, breaking down complex chains and releasing simple fatty acids, which are primarily responsible for the characteristic taste of cheese. Lipases CLERICI extracted from the glands at the base of the tongue of dairy goats, lambs and calves. The glands are frozen immediately after the animals are slaughtered and stored at -25°C.

The use of lipase provides the following benefits:

• Enriching the taste and aroma of dairy products
• Increasing the range of cheese types by changing the taste and aromas
• Reduces the cost of the manufacturing process by reducing the time it takes for products to reach maturity

This is a way to enrich the taste, has a completely natural origin Lipase - These are lipolytic enzymes extracted from the glands located at the base of the tongue of young ruminants. Lipase Clerici catalyzes the breakdown of fats, which leads to the formation of free fatty acids. Free fatty acids contribute to the improvement of the taste of various types of cheese. Lipase Clerici animal origin leads to the formation of shorter fatty acid bonds, which contribute to the formation piquant taste characteristic of fresh milk cheese. The use of lipases as modifiers of cheese properties allows the development of new types of this product.

Raw milk (fresh from an animal) contains over 60 different enzymes, including lipase. The composition and quantity of enzymes depends on the type of animal, breed, diet and many other conditions.

The aroma of all cheeses is determined primarily by the presence and composition of enzymes in milk. In the process of pasteurization, most enzymes are destroyed, including lipase. Therefore, in the process of making cheese from pasteurized milk, lipase is added to initiate the process of breaking down milk fat (lipolysis) and getting a sharper taste and aroma of cheese. Today, lipase is used as a natural way to enhance flavor in cheese products. Each type of lipase provides its own characteristic flavor which is derived from various ways the actions of lipases are:

1. Derived from calves - creates a delicate and soft spicy aroma that is clearly visible and similar to the smell of butter, only more spicy.
2. Derived from goats - creates a sharp, spicy aroma (typical of Provalone). Well perceived, persistent aroma, slightly spicy.
3. Derived from sheep - creates a strong aroma typical of Picorino Romano. Feels good in the mouth, medium spice.
4. A mixture of sheep and goat - creates a very sharp aftertaste.
5. Derived from mushrooms - for lovers of vegetarian cheeses.

Lipase should always be added: before adding rennet in rennet cheeses.

When adding lipase Clerici it is necessary to achieve the most even distribution of it in milk. Otherwise, "pockets" of high lipase activity may form. The average amount is between 7 and 15 g for 100 liters of milk (for hard cheese) and 15-20 grams per 100 liters of mixture (for processed cheese) depending on the result that is achieved (sweet, medium or strong aroma). The amount to be used also depends on the fat content of the milk, the freezing point, the pH of the milk and the temperature of the cheese in the presses. Immediately before use, dissolve lipases in distilled water and add to milk for 20-30 minutes, while stirring well, before adding starter cultures and rennet

ATTENTION!!!

1. LIPASE Clerici is introduced into the cheese bath after the bacterial starter and always BEFORE the milk-clotting enzyme.
2. At the stage of LIPAZ application Clerici some other food additives used in cheese making are introduced. All of them require thorough mixing. LIPASE Clerici- is no exception, only a uniform distribution of the prepared solution in milk will allow achieving optimal interaction of lipase with milk fats.
3. The effect of LIPAZ on ripening cheese is the more effective, the higher the ripening temperature. If the cheese is ripened at the highest allowable temperatures, the effect of improving the taste and aromatic parameters and accelerating maturation (up to 50%) will be maximum.

Lipase should be stored in a refrigerator. Preferably at low temperatures

The use of lipases is expanding more and more, and now it is already possible to name at least 10-11 branches of the national economy, where these enzymes - of animal or microbial origin - are used very successfully or their dangerous, adverse effect is prevented:

1. cheese making

2. production of milk chocolate

3. confectionery industry

4. production of dry egg powder

5. leather industry (degreasing wool, bristle, leather)

6. silk production

7. "cleaning industry" (production of detergents, cleaning clothes, furniture)

8. Receipt of medical drugs

9. flour production

10. production of cereals

11. working out vegetable oils.

It is in the last three areas that the harmful action of lipases is taken into account and prevented, while in the first eight - the action of lipolytic enzyme preparations plays a valuable positive role.

In cheesemaking, lipases are used in the production of cheeses such as Roquefort, Cheddar, Italian cheeses. The enzyme partially hydrolyzes fat, which is associated with the appearance of better organoleptic properties(taste, aroma) and significantly, for months, accelerates the ripening time. Lipases of animal origin or from mushrooms are used.

Lipases have proven useful in preventing the formation of suspensions in fermented milk drinks.

In the production of milk chocolate, lipase causes the formation of fatty acids that improve its taste and aroma.

In the confectionery industry, lipase is recommended for the hydrolysis of fat in dry egg white; in the presence of fat, the foaming ability of the protein decreases. If the added lipase breaks down the admixture of fat, the churn of the protein will increase and this will improve the quality. biscuit dough. Sometimes the enzyme causes a soapy taste in biscuits or in oatmeal cookies. The reason for this is the breakdown of fat, the formation of fatty acids, which occurs under the influence of wheat flour lipase.

Grain lipase plays an important role in the process of spoilage of various grain products, when they go rancid. This process occurs as a result of the action of two enzymes - lipase and lipoxygenase.

Kretovich shows it in the form of the following diagram:

The process begins with the action of lipase, which prepares fatty acids, from which they are then formed. harmful products- oxidized substances.

The action of lipases must be taken into account in the production of vegetable oils and in the transportation and processing of various oilseeds, since an increase in acidity is highly undesirable here.