PROBIND® CH 2.0 is a formula containing a Transglutaminase enzyme that has been specifically designed for manufacturing process involving Dairy products. Transglutaminase acts on milk proteins, especially casein, producing covalent bonds between these proteins and forming a network where water and whey proteins are retained. This process leads to a increased texture and reduced syneresis. It may be used on cheese made with rennet (fresh, soft cheese products, etc.) cheese such as quark, kefir, yoghurts and fermented products.
The Technical Department of BDF recently carried out tests to verify the effect obtained by adding small doses of PROBIND® CH 2.0 to low fat set yoghurts, while reducding the SMP (skimmed milk powder) percentage – Which provided an improved economic results of the final product.
As can be observed in the graphs below, the results show that by reducing skimmed milk powder by 1% and adding only 0.15g/L of the PROBIND® CH 2.0 Transglutaminase (after pasteurisation), a 5.3% increase in texture is obtained, with a reduction in syneresis of 8.7%.