Tranglutaminase in Dairy Products 

Transglutaminase improves the structure and viscosity in dairy products

Benefits in Yogurt:

- Reduces syneresis up to 80%

- Develops a better creaminess

- Reduces the usage of dry matter (cost savings)

- Reduces or replaces the usage of emulsifiers or stabilizers

- Enables cost savings through reduction of protein and other additives


Benefits in Cheese:

- Increases yield in most type of cheeses between 10%-20%

- Provides a better structure especially in soft products such as cream, cottage, and feta cheese, etc.

- Facilitates slicing process


Benefits in Ice Cream:

- Offers a better overrun

- Imparts a better coalescence

- Ability to develop low fat ice cream with same viscosity as regular ice cream products