TG, an enzyme used in cheese,China Sinorey price supplier

The modern manufacture of natural Cheese consists of four basic steps: coagulating, draining, salting, and ripening.Processed cheese manufacture incorporates extra steps, including cleaning, blending, and melting. No two cheese varieties are produced by the same method. However, manufacturing different cheeses does not require widely different procedures but rather the same steps with variations during each step, the same steps with a variation in their order, special applications, or different ripening practices.There are abundant of casein and lactoalbumin in the source of cheese, which are the excellent basis for the cross-linking while the TG-CH put in. During the processing of the cheese marking, Tg-CH can spur the casein and lactoalbumin crossing linking and lessen the loss of the lactoalbumin during whey expulsion, so that enhance the cheese yield, It can gain the yield 12-15% while the TG-CH add during the cheese processing.