TG-TL series can make protein inter molecula and intr amolecula cross-linking reaction, effectively improve the taste, elasticity and texture of dairy products, improve the quality of dairy of products. Casein in milk is a good substrate for transglutaminase.

After theatment with TG-TL, whey protein and casein are cross-linked to improve the production rate of cheese up to 20%.

TG-TL can produce high quality low fat yoghourt in yoghourt production.

Advantages：

1. Structural improvements(especially in low-fat products)

2. Improvement of creaminess

3. Reduce water syneresis up to 80%

4. Reduction of addition of dry matter by proteins or complete replacement of emulsifiers.

5. Increasing of yield up to 20% (fresh cheese)