Transglutaminase enzyme in hard and semi-hard cheeses

Application of TG Enzyme in Cheese

In the production of various semi-hard and hard cheeses such as brined ripened cheese, Bulgarian cheese, lactic cheese, and others, the enzyme creates intra- and intermolecular cross-links, resulting in polymers with high molecular weight.
Therefore, it leads to **stronger cheese texture**, **better sliceability**, **prevention of brittleness and crumbling**, and **improved moisture retention** in the cheese.
By holding water within the network, it increases the cheese yield by **10–20%**.

TG-H and TG-M differ in their enzyme activation strength, which results in different performance levels and dosage requirements.

To order TG enzyme or transglutaminase, please contact the sales experts at Dayan Arman Pouya Company:
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