TRANSGLUTAMINASE FOR CHEESE

Transglutaminase for cheese enables cross-linking of milk protein (primarily casein) and makes the protein scaffold extremely stable and compact. As a consequence, most of the milk protein is bound to cheese and is not washed out.

• Improves yield by 10% - 20%.
• Increases consistency and viscosity.
• Reduces costs.
• Heightens the stability of the product during storage.

Fresh Cheese

• Better firmness.
• Much better colour.
• Loss of water avoided.