The natural pre–gastric 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 long–chain fatty acids responsible of unusual flavours in the cheese. Clerici pre–gastric 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.