This Italian Lipase adds a mild flavor to Italian cheeses such as Mozzarella, Parmesan, Feta and others.
CONTAINS: Active pregastric esterase enzymes from calf standardized with sodium chloride
YIELD: Each 1oz. bottle contains approximately 5 teaspoons which is enough to do at least 40 gallons of milk and up to 160 gallons depending on your taste.
DIRECTIONS: For each 2 gallons of milk, dissolve 1/8-1/4 teaspoon lipase powder in 1/2 cup of cool water 1/2 hour before use. Add to milk just prior to rennet.
Adjust amount used to your taste. Not to exceed 1/4 teaspoon per 2 gallons of milk.
STORAGE: Store tightly sealed in the freezer for up to 6 months for optimum performance. Longer storage times may require increased usage levels to achieve the same enzyme activity.