Lipase is an enzyme which cleaves unsaturated fatty acids. Its role is to release the short and medium chains of fatty acids, which are mainly responsible for the characteristic taste of cheese. It is a pure natural product. We offer 3 types of lipase, each with different taste profile in the final product. An interesting solution is also to use the rennet in paste form, as it also contains the natural proportion of lipase.

Benefits of using lipase:

• enriches the taste of dairy products
• reduces the cost of production process by shortening the time for maturation
• provides a better bouquet that is more durable and adds a more individual description of cheese
• it is a natural source of taste