Zhejiang Yiwan Biolabs Co., Ltd. [China]

Transglutaminase(TG-C), enzyme for bakery and noodlesCAS:80146-85-6

Transglutaminase(TG-C) 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.

Transglutaminase (TG-C) for cheese