Lipases are fat-hydrolyzing enzymes that break down milk triglycerides into free fatty acids and glycerol. In the dairy industry, they are essential for flavour development, particularly in cheese ripening and the production of enzyme-modified dairy fats. The source of the lipase - animal or microbial - determines its activity, flavour profile, and suitability for different diary applications.

Animal-derived lipase, especially pregastric esterases from kid, lamb, or calf tongues and stomachs, have been used traditionally in cheese making for centuries.

* Function:  Hydrolyse milk fat to release short-chain fatty acids such as butyric, caproic, and caprylic acids, which imparts sharp, piquant, or spicy flavours.

* Applications: Common in strong-flavoured cheeses such as ROMANO, PROVOLONE, and PARMESAN.

* Produce authentic and intense flavour characteristics of traditional cheeses.

* Highly effective at low concentrations.

* Variable enzyme composition depending on the animal source.

* Limited availability and higher cost.

* Not suitable for vegetarian, vegan, halaal, and kosher products.

* Lower thermal and pH stability compared to microbial alternatives.

Microbial lipases, produced mainly by fungi (e.g., Rhizomucor miehei, Aspergillus niger, Candida rugosa) and bacteria (e.g., Bacillus Subtilis), are now widely used in modern dairy production.

* Function: Perform controlled hydrolysis of milk fat to generate specific flavour compounds without over-ripening or rancidity.

* Cheese ripening and flavour acceleration.

* Production of enzyme-modified cheese (EMC) and butterfat.

* Flavour concentrate preparation for processed dairy products.

* Consistent enzyme activity and quality.

* Vegetarian and halaal-friendly, suitable for broader markets.

* High thermal stability and customisable substrate specificity.

* Available in immobilised or powdered forms for industrial control.

* Rhizomucor miehei lipsase: 1.3-specific - used in CHEDDAR and GOUDA for mild flavour development.

* Candida rugosa lipase: non-specific - used in ROMANO and BLUE CHEESE TYPES for stronger, sharper flavour.

Both animal and microbial lipases play vital roles in the diary industry, particularly in cheese flavour development. Animal lipases produce traditional, sharp flavours but face ethical, supply, and stability challenges. Microbial lipases, on the other hand, offer greater consistency, flexibility, and acceptability for modern large-scale dairy processing. Today, microbial lipases have largely replaced animal enzymes in commercial cheese and dairy flavour production due to their reliability, lower cost, and broader market suitability.

Attached:

* Specification: Calf Lipase (animal)

* Specification: Capalase (microbial)

* Campaign: Lipase