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Natural Food Enhancers In Cheese Products

  • Natural Food Enhancers In Cheese Products
  • Natural Food Enhancers In Cheese Products

Production Process of Cheese Products

  • Step 1: raw milk preparation

  • Step 2: homogenization

  • Step 3: pasteurization

  • Step 4: fermentation (add TG)

  • Step 5: coagulation

  • Step 6: cutting

  • Step 7: draining of whey

  • Step 8: molding

  • Step 9: ripening

  • Step 10: finished products

Advantages of Using Transglutaminase In Cheese Products

  • Reduce syneresis

  • Increase yield between 10%-20%

  • Facilitate slicing process

  • Provide a better structure

  • Reduce or replace the usage of emulsifiers or stabilizers

  • Cut cost by reducing proteins and other additives

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