Proseen™-DB is a functional formulation designed for dairy applications. The main active ingredient is the Transglutaminase enzyme, with maltodextrin as carrier.
With the active ingredient, the Transglutaminase enzyme, Proseen™-DB acts on milk substrates by “anchoring” serum proteins to casein, as a result, to improve the texture and final yield in cheese and yoghurt. Proseen™-DB can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc.), cheese-type quark and kefir as well as full-fat and skimmed yoghurts.
Key Benefits
For cheese
- Increases final cheese production
- Increases and improves texture
- Reduces syneresis
- Reduces the addition of other proteins, standardizing and reducing the final product costs
For yoghurt
- Increases gel strength, facilitating protein meshing
- Increases creaminess, helping to reduce cream content
- Reduces syneresis
- Helps to eliminate gums and gelatin
- In low fat Yoghurt, it increases creaminess and texture
- Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reduces final product costs
