I have two lipase powders I got from New England Cheesemaking - L2 and L3, I think.  Yet the recipes seem to just call for lipase powder - not which one specifically.  Any suggestions of when to use one or the other?

Suggest u read the recipes on the New England website, or e-mail them directly.

Was hoping for a faster reply here….

hard to answer you just like that

I think the way it works is, the smaller the number the stronger the flavor. I typically use lipase when I’m making a cheese from cow’s milk that would normally be sheep or goat milk which has a bit more “tang” to it. Or, I use them in Italian grating cheeses like Parmesan or Romano.  I’d use the L2 for a stronger flavor and “tang”, and the L3 for something a bit milder like a Parmesan.

Thanks, Rick.

Nabil - it takes about 2 weeks to get an answer from NEC.  I hoped someone might have a quicker answer.

yeah, you are right, but you know, i never tried lipas, maybe because i use raw of all sheep, cow, and goat milk

Oh sure, Nabil - gloat…gloat why don’t you?

I’ll just go into a corner and sulk.

LOL, a rarity in out Brave New World Society.

We were passing a farm that had sheep and I wondered to my wife if the farmer would sell me some ewe’s milk to try making cheese with.

My grandson, in the back seat, goes “Oooooo….I don’t want to eat any cheese made from used milk!”

LOL !

This may give you more of an idea of the three different lipases used by cheesemakers. It is an edit from this webpage,  http://www.au-kbc.org/beta/bioproj2/uses.html

The traditional sources of lipases for cheese flavour enhancement are animal tissues, especially the pre-gastric tissues (tongue roots) of young ruminants(kid,lamb,calf). The latter are more commonly used in cheese making. The commercial pre-gastric lipases are available in the form of liquid extracts, pastes and vacuum or freeze dried powders. Each type of pre-gastric lipase gives rise to its own charecteristic flavour profile : a buttery and slightly peppery flavour(calf) ; a sharp ‘piccante’ flavour (kid); a strong ‘pecerino’ also described as ‘dirty sock’ flavour(lamb).

Here is the text of an email sent to me by Melvyn Smith,the representative of Renco, New Zealands leading mfr of cheesemaking enzymes. The suggestions refer to their product strength of 80 LFU/gram

Dear Kev & Susie,

Thank you for your query. How you use the PGE (lipase) is very much determined by individual taste, the type of cheese and the maturation time for the cheese. Some experimentation will be required. My starting suggestions below.

Use by adding to the milk at the time of starter addition:
3.5g/10L for a strong response
0.5g/10L for a mild response

I hope this is sufficient to get you started and I trust you will enjoy the result.

Regards,

Melvyn
(I have been using a level teaspoon of the dry powder per 20 litres as a starting point).

Hope my first post is of some use to you, I look forward to being part of this forum.

Thanks, Kev, that helps a lot.