LIPASE - AN ANIMAL ENZYME USED IN CHEESE PRODUCTION
LIPASE IS AN ENZYME THAT PLAYS A CRUCIAL ROLE IN THE PRODUCTION OF MANY CHEESES, PARTICULARLY IN THE DEVELOPMENT OF FLAVOUR, TEXTURE AND AROMA. IT IS AN ENZYME THAT BREAKS DOWN FATS (LIPIDS) INTO SMALLER COMPONENTS LIKE FREE FATTY ACIDS AND MONOGLYCERIDES, WHICH CAN GREATLY INFLUENCE THE TASTE AND CHARACTERISTICS OF THE FINAL CHEESE.
LIPASE FUNCTIONING IN CHEESE-MAKING
FAT BREAKDOWN (LIPOLYSIS)
LIPASE HELPS BREAK DOWN THE MILK FATS (SPECIFICALLY TRIGLYCERIDES) INTO FREE FATTY ACIDS AND MONOGLYCERIDES. THESE BREAKDOWN PRODUCTS CONTRIBUTE SIGNIFICANTLY TO THE FLAVOUR, AROMA AND TEXTURE OF THE CHEESE.
FLAVOUR DEVELOPMENT
THE FREE FATTY ACIDS RELEASED DURING LIPOLYSIS CAN UNDERGO FURTHER CHANGES TO PRODUCE VOLATILE COMPOUNDS THAT CONTRIBUTE TO THE COMPLEXITY AND DEPTH OF FLAVOUR IN CHEESE. THESE CAN INCLUDE FLAVOURS SUCH AS NUTTY, BUTTERY, FRUITY OR SPICY, DEPENDING ON THE SPECIFIC FATTY ACIDS INVOLVED AND THE LENGHT OF THE AGING PROCESS.
TEXTURE CHANGES
LIPASE CAN ALSO HELP MODIFY THE TEXTURE OF CHEESE, MAKING IT SOFTER OR MORE CRUMBLY DEPENDING ON HOW THE FATS ARE BROKEN DOWN AND HOW THE CHEESE IS PROCESSED AND AGED.
TYPES OF AMIMAL-BASED LIPASE USED IN CHEESE-MAKING
THIS TYPE IS COMMONLY USED IN TRADITIONAL CHEESE-MAKING. LIPASE DERIVED FROM THE STOMACHS OF RUMINANTS (LIKE CAVLES, LAMBS OR GOATS) IS OFTEN USED, AND IT HAS A SIGNIFICANT ROLE IN CHEESES THAT REQUIRE AGING, SUCH AS PARMESAN, ROMANO AND MANCHEGO. THE LIPASE IN THE CHEESES CAN CREATE MORE INTENSE, PIQUANT AND SHARP FLAVOURS DURING THE AGING PROCESS.
CALF LIPASE
AN ENZYME DERIVED FROM THE STOMACH OF YOUNG CALVES. PARTICULARY VALUED IN THE CHEESE-MAKING PROCESS OF AGED CHEESES SUCH AS PARMESAN AND ROMANO. IT'S HIGHLY VALUED FOR ITS ABILITY TO BREAK DOWN MILK FATS INTO SMALLER COMPONENTS, CONTRIBUTING TO THE DISTINCT, COMPLEX FLAVOURS, TEXTURES AND AROMA OF THE CHEESES.
GOAT LIPASE
THIS LIPASE IS A KEY ENZYME USED IN THE PRODUCTION OF AGED GOAT CHEESES, WHERE IT HELPS BREAK DOWN MILK FATS AND DEVELOP THE CHARACTERISTIC FLAVOURS AND AROMAS OF THESE CHEESES. IT CONTRIBUTES TO COMPLEX, TANGY, NUTTY AND RICH FLAVOURS, ESPECIALLY IN CHEESES LIKE CROTTIN DE CHAVIGNOL, GARROTXA AND SAINTE-MAURE DE TOURAINE.
LAMB LIPASE
THIS LIPASE IS DERIVED FROM THE STOMACH OF YOUNG LAMBS. IT IS AN IMPORTANT ENZYME USED IN THE CHEESE-MAKING PROCESS, PARTICULARLY FOR TRADITIONAL AGED SHEEP'S MILK CHEESES. HELPS TO BREAK DOWN MILK FATS INTO FATTY ACIDS, CONTRIBUTING TO THE DEVELOPMENT OF COMPLEX, RICH AND SAVORY FLAVOURS THAT ARE HIGHLY PRICED IN CHEESES LIKE PECORINO ROMANO, MANCHEGO AND OTHER SHEEP'S MILK VARIETIES.
DYNAMIKO STOCK THE FOLLOWING LIPASE FOR YOUR CHEESE PRODUCTION.
- CALF LIPASES
- KID GOAT LIPASES
- LAMB LIPASES
CONTACT US FOR PRICING AND ORDERING:
WE ALSO HAVE SPECIALIST THAT CAN ASSIST WITH YOUR RECIPE AND PROCESS FLOW.
ATTACHED: CALF LIPASE CAMPAIGNE / CALF LIPASE SPECIFICATION
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