Lipase enzymes impart the piquant flavour that are characteristic of some Italian and specialty type cheeses. Some cheese types that need the addition of Lipase are; Feta, Romano, Pecorino, Parmesan and Mozzarella.

Dosage: Up to 1/4 teaspoon per 10 litres of milk (Each sachet Will dose up to 50 litres of milk).

*** Refrigerate as soon possible after delivery ***

Storage: Will remain viable for 12 months or more if stored in the freezer.