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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 lambs tongues. Several enzymes (at least 6) make up the enzyme complex of  Walcoren lipases. No enzymes with proteolitic activity are present.

Lamb 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 and  characteristic), reduction of the ripening time.