Natural Food Enhancers In Yoghurt
Product: TG-DR
Preparation of Yoghurt Products
Ingredients
pasteurized milk 100kg
gelatin 0.55kg
sugar 9kg
transglutaminase (TG 100U) 0.04kg
Are Enzymes Used in Making Yogurt?
Yogurt requires fermentation, and fermentation requires the participation of microorganisms, that is yoghurt enzymes. Because there are a lot of bacteria in the environment, we must sterilize the raw milk and fermentation equipment before fermentation. In fact, making yogurt is not as simple as we thought, it is recommended to practice more according to the production methods recommended by nutritionists or professionals. At the same time, in the production process, it is necessary to sterilize thoroughly, ensure utensils and personal hygiene, so that safe and delicious yogurt can be made.
Advantages of Using Enzymes in Yogurt Production
Reduce syneresis
Enhance the gel strength
Improve the viscosity and consistency
Reduce or replace the usage of emulsifiers or stabilizers
Cut cost by reducing proteins and other additives
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