Transglutaminase(TG enzyme)
Cheese, Solidifying yoghurt, stirred yoghurt, etc.
For dairy application, Yogurt-set during 80-330 ppm (Mid-east area case 100-120 ppm); Yougurt-stirred during 150-500 ppm (India area case 150-190 ppm); Cheese during 25-500 ppm. While, it could be optimized in the different material or production process (within a different temperature, pH and processing time).
Lactase
Apply to process free-lactose yoghurt;
Anti-crystallization of concentrated diary products: Some concentrated dairy products such as sweetened condensed milk, adding lactase during processing can prevent crystallization, increase the sweetness of the product, and reduce the amount of sucrose;
Shorten the milk setting time: When using lactase to hydrolyze milk to make yoghurt, it can shorten the milk setting time by 15-20%; when used for processing cheese, it not only shortens the setting time of cheese, but also solidifies the cheese;
Whey Syrup Production: The whey is hydrolyzed with lactase to hydrolyze 4.5% of the lactose into galactose and glucose. The sweetness can reach 65-80% of sucrose, and the solubility increases by 3-4 times. It is called whey syrup.
Lipase
The application of lipase in dairy products is mainly used in cheese production to accelerate cheese maturation. The addition of lipase from Aspergillus oryzae to cheese can develop cheese flavor quickly, but it needs to work with protease to balance the flavor of cheese. Using lipase can also act as a cream to increase the flavor of the cream. The addition of lipase from Aspergillus oryzae to cream can produce the characteristic flavor of cheese.
Catalase
To remove the odor caused by hydrogen peroxide from food, like milk, eggs, etc., after ultraviolet irradiation.
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