TG, an enzyme used in dairy product

The new product of Transglutaminase----STG-DA is studied successfully in dairy product and has the ability to crosslink proteins to allow advantages to the processors. STG-DA is an effective ingredient in yogurt for the following functionalities: 1.Improving the creaminess and viscosity of yogurt STG-DA enhances thickening in dairy products and ensures improved rheological properties and stability during storage. 2.Effective in lower solids yogurt formulations. 3.Maintaining texture while allowing the reduction in Non Fat Milk Solids Yogurt treated with STG-DA contains less non-fat milk solid and higher viscosity levels. 4.Reducing or eliminating stabilizer system and serum separation as STG-DA could improve the water holding capacity of the gel.