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The natural pregastric lipases free the principal fatty acids that are mainly responsible of the characteristic flavour of certain cheeses. The basic difference between these lipases and the pancreatic and/or microbial lipases is that the latter ones release most of all longchain fatty acids responsible of unusual flavours in the cheese. Clerici pregastric lipases are extracted only from the glands at the base of the calfs tongues. Several enzymes (at least 6) make up the enzyme complex of Walcoren lipases. No enzymes with proteolitic activity are present. Calf lipases create a delicate flavour which is well perceptible and a pleasant butter scent, lightly spicy.

Benefits of lipases are: flavour enrichment, a better scent (more persistent andcharacteristic), reduction of the ripening time.