Sharpening cheese flavor
Lipases are essential enzymes that break down milk-fat triglycerides, releasing free fatty acids that impart a sharp, piquant flavor to cheese. By using lipases, cheesemakers can achieve a unique, handcrafted taste, elevating their cheese products with more pronounced flavor profiles.
Reducing lactose, enhancing sweetness
For those targeting lactose-free cheese products, lactase enzymes offer a double benefit. They convert lactose into glucose and galactose, two monosaccharides that are sweeter than lactose, naturally enhancing the sweet taste of your cheese.
Boosting yield and reducing fat loss
Phospholipase acts by hydrolyzing the ester bonds of milk fat globule phospholipids into lysophospholipids and free fatty acids. This increases emulsification and reduces coalescence, resulting in lower fat losses and thus, better yield.