What is lipase (in cheese) ?

Question

How is it different from rennet?

Answer 1

Rennet will never be in vegetarian cheese, it's a slaughterhouse byproduct. The vegetarian equivalent is called "rennin."

Lipase is an enzyme used to digest fats it can be animal or plant derived.

Answer 2

Lipase enzymes enhance the flavor of Italian and specialty type cheeses. We offer a variety of kid, calf and lamb lipase powders to produce that traditional Italian "Old World" flavor or your own unique specialty notes. This enzyme ia a "must" for the manufacture of cheeses like Feta, Romano, Pecorino, Parmesan, Mozzarella, etc. Without lipase, the cheese will never develop the favor you may expect from the particular cheese.

Answer 3

Lipase is an enzyme, and like rennet, is usually animal derived (from the pancrease juices of cows or pigs) It can also come from seeds. Unless clearly marked vegetarian lipase, it will most likely be animal derived. Same with rennet, unless marked vegetarian, its likely animal rennet, which comes from the 4th stomach of baby male calves (veal) Lipase, like other enzymes in cheesemaking, help to break down the proteins and give a silky texture to the cheese. I use vegetarian rennet to make homemade cheeses with fresh, raw milk. Be sure to read labels carefully if you are trying to avoid animal products

Answer 4

Without lipase, the cheese will never develop the favor you may expect from the particular cheese.
Lipase enzymes enhance the flavor of Italian and specialty type cheeses.
This enzyme ia a "must" for the manufacture of cheeses like Feta, Romano, Pecorino, Parmesan, Mozzarella, etc

Rennet or rennin, is used to coagulate the dairy product. Very common in vegetarian cheese.

Answer 5

Lipase is an enzyme that digests fat. Protease digests proteine, amalase digests starch.