| ≥1 piece |
Application for daily products
Application for daily products
Transglutaminase treatment of Milk prior to yogurt manufacture can be used to improve the texture and reduce syneresis.
Treating caseins with the enzyme transglutaminase, which catalyses the formation of covalent surface as well as those in the core of the micelles.as a result, the stability of casein micelles against acid-induced coagulation is reduced, the yoghourt can get firmer gels
| Other Names: TG | Place of Origin: Jiangsu China (Mainland) | Type: Enzyme Preparations |