Basically, Lipase is any member of a group of enzymes that enables the catalyzing of the hydrolysis of fats into fatty acids and glycerol. Additionally, it is an enzyme that is critical to the intestinal absorption and digestion of nutrients from the foods that we consume. It is also responsible for the breaking down of fats (lipids) specifically triglycerides which are derived from the fatty substances found in the fats that you eat.
Once triglycerides are broken down into smaller particles, the intestines can absorb them much easier during the digestive process. Although the primary origin of Lipase is the pancreas, it is also found in a person’s mouth and their stomach. For the most part, sufficient amounts of lipase are produced by everyone. Basically, lipase enables the body to absorb food through digestion much easier. It also helps to keep the nutrients at appropriate and healthy levels throughout your body.
The importance of lipase in cheese making
Lipase is a natural component of milk and helps to modify triglycerides found in milk fat by liberating those fatty acids that are labeled as “free” fatty acids. It is also responsible for creating flavor characteristics of many different dairy products. The flavor profile and the ripening time can be altered significantly by the amount of lipase that is used. Lipase is not active in pasteurized milk so it is typically added to a cheese batter made with pasteurized milk. It is also added in order to create a stronger flavored cheese.
Usually, lipases that are commercially made are derived from a number of microbial sources such as:
o Calves
o Kid goats
o Lambs
Normally, the lipase that is used in the making of cheese is animal in nature and is added and blended into the mixture. If you want to avoid encountering pockets of activity, the lipase should be finely ground and mixed into the milk thoroughly. The most common types of lipase that are used in the making of cheese are:
o Blue normally calf lipase in most cases
o Feta frequently kid or lamb
o Italian cheeses such as mozzarella, parmesan, provolone, or romano
o Queso Fresco on occasion
You also want to remember that lipase needs to be stored in an air tight container and preferably in your freezer compartment of your refrigerator. Typically, you use a ¼ teaspoon to every 2 to 3 US gallons of milk or 1.25 ml per 8 12 liters. You would normally dissolve this in 100 ml of cool water or ½ cup.
For the most part, lipase is a critical ingredient in cheese making, especially where enhancing the flavor of Italian cheeses is concerned and other specialty cheeses and helps to produce that “old world” flavor of cheese. When it comes to making certain Italian cheeses such as feta, parmesan, pecorino, and romano, lipase is a key ingredient. In fact, it is considered as a must have ingredient if you want your homemade cheese to taste like any of these cheeses listed here.
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