Transglutaminase(TG-N), enzyme for cheese
CAS:80146-85-6

Transglutaminase(TG-N) 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.