Transglutaminase (TG-M and Prolink D Series)

 Dosngsheng TG-M and Prolink D series specifically designed for yoghurt and Cheese application. TG clearly and positively influences many aspects of dairy products , like viscosity and firmness (improving body and creaminess of yogurt and structure of cheeses), improving the water holding capacity (avoiding separation of phases in yogurt and reducing syneresis in processed cheese); increasing the melting properties (e.g. less “oil off” in melting cheese); increasing yield and improving stability and cutting of curd (e.g. feta cheese); prolonging the stability of soft cheese.

In processed cheeses better texture, better sliceability and reduced syneresis can be achieved.