Lipase is a enzyme native to calf stomachs and acts by breaking down fats into more piquant free fatty acids. Add to cow's milk prior to renneting, to increase flavor and aroma in cheese that used to be made with goat or sheep milk. Soaking the powder in water for 20 minutes helps to increase its flavor contribution. Use at a rate 1/8 tsp per 8 liters fo milk.
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