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enzyme Transglutaminase (TG-N) for cheese
Product Detailed
Related Categories:Food Additives
Transglutaminase(TG-N)
Food enzyme
Used for cheese
Increases consistency and viscosity
CAS:80146-85-6
Transglutaminase(TG-N) 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.enzyme Transglutaminase (TG-N) for cheese
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