Transglutaminase - Prolink D - Cheese

In terms of Curd and Cheese Products, Prolink D series can help to get a better product quality through the improvement of important rheological properties of food while allowing clean labeling (E-numbers free) and reduce costs.

Increase the curd yield by 15%-20%,

Improve water retentionand reduce syneresis, 

Improve texture, stability, and cutting of curd (e.g. feta cheese),

Improve the melting properties (e.g. less "oil off" in melting cheese),

Prolongthe stability of soft cheese.