Transglutaminase TG enzyme and its function in cheese
What is Transglutaminase Enzyme TG? The Transglutaminase enzyme, abbreviated as TG (tg), is a highly effective enzyme in the food industry, synthesized by species of Bacillus and Streptococcus viridans in the last two decades and released to the market. Is Microbial Transglutaminase an Estabilizer? TG enzyme is not an estabilizer or thickener. TG enzyme (tg) […]
Food additives
Food Additives According to the FDA definition, it is as follows: “Any substance that is generally consumed must have direct or indirect results from its consumption or be part of the components of food, or affect the characteristics of any food (impacting production, manufacturing, preparation, processing, packaging, treating, transporting, or storing food).” In 1977, a […]
Creating flavor in meat and meat products
What is Transglutaminase Enzyme TG? Transglutaminase Enzyme TG, which we abbreviate as TG enzyme (tg), is one of the most widely used and effective enzymes in the food industry, synthesized and released to the market by strains of Bacillus and Streptococcus Verticillium bacteria over the past two decades. Is Transglutaminase Enzyme a Microbial Stabilizer? TG […]
Food Codex knowledge
Codex Food Knowledge What is Codex? Codex literally means a code of conduct, regulations, signs, and “alimentarius” refers to food items. Codex refers to the gathering and international application of food standards and presenting them in a unified manner. History of the Formation of the Codex Alimentarius Commission: The Codex Alimentarius Commission was established during […]
Factors that make cheese bitter
What are the factors that cause bitterness in cheese? Bitterness in cheese occurs when hydrophobic (water-repellent) short peptides accumulate in the cheese. The reason for the excessive accumulation of these peptides can be due to “overproduction of them or limited breakdown of them”. In short, the reason for bitterness in cheese is that casein itself […]
The most comprehensive milk ingredients
What are the most comprehensive compounds in milk? o Primary flora of raw milk: Contamination at the level of the udder and the tip of the nipple. o Contamination with cold-loving microorganisms: Through bedding, soil, water, plants. o Contamination with coliforms: Soil, bedding. o Contamination with spore-forming microorganisms: Bedding. Main factors affecting milk contamination: Milking […]
Production of buttermilk in the food industry
Production of Doogh in the Food Industry: What is Doogh? Doogh is a popular drink among Iranians. It is a dairy-based beverage made by combining water and yogurt. In the past, doogh was considered a by-product of butter. To make it, they would dilute thick yogurt with water, then separate its fat using a churn, […]
Stirred yogurt production process
Process of Making Whisked Yogurt / Whey Less To produce whisked yogurt, milk and cream are initially mixed in a processing tank until the fat content reaches 4-6% (this fat percentage is selected). Then, with the help of a Tri-blender, we add non-fat dry milk (about 4%), milk protein powder (MPC 2-5%), and stabilizer (it […]
What is Natamycin? And what are its standards?
Natamycin in Food Industries: What is Natamycin? For most of us, natamycin is a very familiar term, as we are either the sellers or consumers of it. Here, we intend to provide a brief explanation about the preservative natamycin for those who are not familiar with this substance:For more details about Natamycin from Dayan Arman […]
KMK 2000: A Suitable Alternative to Natamycin
Product Name: KMK 2000 Efficacy of KMK 2000: KMK 2000 is a protective and preservative agent that has a direct effect on unwanted mold, yeast, and fungus present in food products, and by inhibiting their growth, it helps maintain quality and increase the product’s shelf life. It is a suitable substitute for other preservatives, acting […]
Dosage and Application of Gums in Food Products
Which Gum or Hydrocolloid Is Suitable for Which Food Product, and at What Dosage? To determine which hydrocolloids are suitable for which food products and what the best dosage is, please review the table below.
Function of Hydrocolloids, Food Gums
…must be maintained so that the gel structure is not damaged. We received several questions about this, so we decided to put the complete table of additives on the site in 3 stages. We hope this table meets your needs. For more information about carrageenan, which is a widely used gum in food products, click […]