{"id":3782,"date":"2015-04-30T00:00:00","date_gmt":"2015-04-29T22:00:00","guid":{"rendered":"https:\/\/www.bdfingredients.com\/sin-categorizar\/como-el-probind-ch-2-0-transglutaminasa-ayuda-a-disminuir-los-costes-en-yogures\/"},"modified":"2025-04-24T15:21:45","modified_gmt":"2025-04-24T13:21:45","slug":"como-el-probind-ch-2-0-transglutaminasa-ayuda-a-disminuir-los-costes-en-yogures","status":"publish","type":"post","link":"https:\/\/www.bdfingredients.com\/es\/noticias\/como-el-probind-ch-2-0-transglutaminasa-ayuda-a-disminuir-los-costes-en-yogures\/","title":{"rendered":"C\u00f3mo el PROBIND\u00ae CH 2.0 (Transglutaminasa) ayuda a disminuir los costes en Yogures"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3782\" class=\"elementor elementor-3782 elementor-2677\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-98213d2 e-flex e-con-boxed e-con e-parent\" data-id=\"98213d2\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7bd4172 elementor-widget elementor-widget-text-editor\" data-id=\"7bd4172\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>El <strong>PROBIND\u00ae CH 2.0<\/strong> es una formulaci\u00f3n que contiene la enzima <strong>Transglutaminasa<\/strong> especialmente dise\u00f1ada para la producci\u00f3n de <strong>productos l\u00e1cteos<\/strong>. La Transglutaminasa act\u00faa sobre la prote\u00edna de la leche, especialmente en la case\u00edna, realizando enlaces covalentes entre estas prote\u00ednas, formando una red donde el agua y las prote\u00ednas del suero son retenidas. De esta forma se obtiene un incremento de Textura y una reducci\u00f3n de sin\u00e9resis. Se puede utilizar sobre quesos hechos con cuajo (frescos, tiernos, etc.) quesos tipo quark, k\u00e9fir, yogures y productos fermentados.   <\/p>\n<p>Recientemente, el <strong>Departamento T\u00e9cnico de BDF <\/strong>ha realizado ensayos para comprobar el efecto que se consigue al a\u00f1adir peque\u00f1as dosis de PROBIND\u00ae CH 2.0 en Yogures firmes bajos en grasa. A la vez se ha reducido el porcentaje de SMP (Leche en polvo desnatada), ofreciendo as\u00ed una mejora econ\u00f3mica del producto final.<\/p>\n<p>Como podr\u00e1n comprobar en los gr\u00e1ficos a continuaci\u00f3n, los resultados muestran que <strong>disminuyendo un 1% la leche en polvo desnatada y s\u00f3lo a\u00f1adiendo 0,15g\/L de Transglutaminasa PROBIND\u00ae CH 2.0 (despu\u00e9s de pasteurizar) se obtiene un incremento de textura del 5,3% y una reducci\u00f3n de la sin\u00e9resis del 8,7%. <\/strong> <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>El PROBIND\u00ae CH 2.0 es una formulaci\u00f3n que contiene la enzima Transglutaminasa especialmente dise\u00f1ada para la producci\u00f3n de productos l\u00e1cteos. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3541,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[62],"tags":[],"class_list":["post-3782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/posts\/3782","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/comments?post=3782"}],"version-history":[{"count":1,"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/posts\/3782\/revisions"}],"predecessor-version":[{"id":3783,"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/posts\/3782\/revisions\/3783"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/media\/3541"}],"wp:attachment":[{"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/media?parent=3782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/categories?post=3782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bdfingredients.com\/es\/wp-json\/wp\/v2\/tags?post=3782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}