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TG-DR Transglutaminase for Dairy

TG-DR is a collection of TG enzyme products applied in yoghurt and cheese production. In dairy products, whey protein and casein are the fine substrates for TG. The addition of TG can promote the interaction of casein as well as the combination of whey protein and casein. In this way, syneresis can be reduced, gel strength can be enhanced, and for fresh cheese, the production yield can be increased by about 10%-20%.

  • TG-DR Transglutaminase for Dairy
  • TG-DR Transglutaminase for Dairy

Methods of TG-DR Transglutaminase for Dairy

Methods of TG-DR Transglutaminase for DairyMethods of TG-DR Transglutaminase for Dairy Production

Benefits of TG-DR Transglutaminase for Dairy in Yogurt

  • 01

    Reduce syneresis
  • 02

    Enhance gel strength
  • 03

    Improve viscosity and consistency
  • 04

    Reduce or replace emulsifiers or stabilizers
  • 05

    Save costs by reducing the addition of proteins or other additives

Benefits of TG-DR Transglutaminase for Dairy in Cheese

  • 01

    Reduce syneresis
  • 02

    Increase yield by 10%-20%
  • 03

    Facilitate slicing process
  • 04

    Provide a better structure
  • 05

    Save costs by reducing the addition of proteins or other additives
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