Transglutaminase Enzyme Dairy

TgPro Tranglutaminase Enzyme

  • Transglutaminase Enzyme
  • Natural Binding Agent
  • 100 u/g

TgPro™ Transglutaminase is a widely used natural enzyme produced by the fermentation of Streptoverticillium Mobaraense that has binding effects that can remarkably improve the physical properties of food while delivering added value to products.

In dairy products its benefits include:

Cheese: 
Captures more proteins from whey and increases yield.
It also improves slice-ability

Yogurt:
Increases gel strength and viscosity (optimizes thickness)
Improves taste & texture
Significantly reduces syneresis

TgPro Transglutaminase Liquid

  • Transglutaminase Enzyme
  • Natural Binding Agent
  • 100 u/g
CATEGORY: Coagulants & Enzymes, Transglutaminase Enzyme
BENEFITS: Cheese:
Captures more proteins from whey and increases yield.
It also improves slice-ability

Yogurt:
Increases gel strength and viscosity (optimizes thickness)
Improves taste & texture
Significantly reduces syneresis
COMPOSITION: Transglutaminase, Maltitol, Glycerin, Water
ACTIVITY: 100 u/g
APPLICATION: Fresh cheese, semi-hard cheese & yogurt
SIZE: 2.2lbs (1kg)
44lbs (20kg)/box
SUGGESTED DOSAGES: Cheese: 2gr/kg of milk
Yogurt: 2gr/kg of milk
STORAGE: Room temperature
AVAILABILITY: Usually ships in 2 weeks