Just received some lipase powder for use in my next Manchego.  I’m not real hip on what lipase is all about; just that it is an enzyme that facilitates the breakdown of lipids.  My recipe says that the lipase adds flavor.  So now I’m wondering what kind of flavor, and if it would be suitable to use in a soft cheese like a fromage blanc?

It just adds that bite to the cheese like a strong Swiss and Parmesan.

OK, so to continue with the soft cheese thought:  Would the flavor produced by lipase need to be developed during the aging process, or would one still get the flavor enhancement in a non-aged soft cheese?  I’m guessing that the flavor is a result of the lipase enzyme reacting with lipids in the milk.  It might, therefore, not be of any benefit unless aged.  On the other hand, my Manchego recipe calls for lipase; but is only aged from a week to whenever.  So maybe the flavor development is rather rapid?

I thingk it does it right away and increases with age, so soft to strong pending if u leave it for a year. It adds acid so u need watch the acid content of the cheese. Its also commonly added to Blue cheese.

Rich,
One word of warning about Lipase…..
If you don’t like the flavor (both myself and my wife absolutely love it) be very careful about how much you use!
This does add a very strong flavor to the cheese, both flavor and aroma.
I’ve been using 1/4 tsp. per gallon of milk (on provolone and mozzarella) and the taste is really fantastic, but strong.
I have tried cutting back to 1/8 tsp. per gallon and then you couldn’t even tell that it had been added. It’s a tricky additive to use but it does add a lot of character to a cheese.
Hope this information helps.

Dave

Oh, and the aroma is there immediately after the make and I have not noticed it getting stronger with age.
I’ve eaten provolone at one month and at 3 - 6 months and the smell/taste of the lipase seems to be the same.
As I said, the only two cheeses I’ve used this enzyme on are provolone and mozzarella. Not sure about how it will perform with any other variety.

Dave

Some points of interest.
lipase—an enzyme added to some cheeses to hasten the breakdown of fat and endow a more powerful flavor—is almost always animal-derived (lipase is extracted from the tongues of domesticated animals), although artificial lipase substitutes are becoming more widespread. Romano cheese is usually treated with goat, lamb or kid lipase, and blue cheese often contains calf lipase.

http://www.au-kbc.org/beta/bioproj2/uses.html

I’ve gone ahead with a Lactic cheese - a one gal. batch with 1/16 tsp lipase powder.  The instructions said to use 1/8 to 1/4 tsp for every 2 gal, and I didn’t want to overpower my cheese.  I’ll know in a day or two how it came out, and I’ll let you all know.

its the thing that gives parmedsan the pukey smell

narelle - 15 February 2009 04:07 AM

its the thing that gives parmedsan the pukey smell

Tut tut, Narelle.  That’s not pukey.  Its “piquant”.

Green Cheese Maker - 14 February 2009 06:05 PM

Just received some lipase powder for use in my next Manchego.  I’m not real hip on what lipase is all about; just that it is an enzyme that facilitates the breakdown of lipids.  My recipe says that the lipase adds flavor.  So now I’m wondering what kind of flavor, and if it would be suitable to use in a soft cheese like a fromage blanc?

hi rich,

lipase is added to immitate the sheeps milk flavor

alex

Thanks Alex.  I just put the lactic cheese to hang until tomorrow; and it has a delightfully “piquant” aroma - not at all strong, just a hint of it.  I’m thinking its going to be PGS (pretty good stuff).