Yiming Biological Technology Co., Ltd


Model No. : TG-N

Product Origin : CHINA

Brand Name : YIMING

Detailed :

Transglutaminase for cheese 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.

Transglutaminase for vegetarian industry TG-BH Transglutaminase for surimi Transglutaminase-M