PROBIND®

Dairy
translgutaminase

PROBIND® CH 2.0

PROBIND®

translgutaminase Transglutaminase PROBIND<sup>®</sup> CH 2.0 PROBIND<sup>®</sup>

PROBIND CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt.
Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein.
PROBIND CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts.

MAIN ADVANTAGES AND PROPERTIES
Cheese
  • Increases final cheese production by up to 15%
  • Reduces syneresis
  • Increases and improves texture
  • Reduces the addition of other proteins, standardizing and reducingthe final product costs

Yoghurt

  • Increases gel strength, facilitating protein meshing
  • Reduces syneresis
  • Helps to reduce the addition of solids and stabilizers, such as powderedmilk, proteins etc., and reduces final product costs
  • Increases creaminess, helping to reduce cream content
  • Helps to eliminate gums and gelatin
  • In low fat Yoghurt, it increases creaminess and texture
 
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