Transglutaminase (TG-M and Prolink D Series)
Product description
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.
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In processed cheeses better texture, better sliceability and reduced syneresis can be achieved.
Specifications
| Categories | Enzymes |
|---|---|
| Sales markets | Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Central/South America |
| Supplied from | China |
| End-Use Categories | Dairy |
| Certifications | GMO-Free; Halal; Health & Safety (GMP, HAACP and equivalents); Kosher |
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Transglutaminase (TG-M and Prolink D Series)
