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Dongsheng Biotech (Taixing) Co., Ltd.
Dongsheng Biotech (Taixing) Co., Ltd.
Booths H2.C60 |
TG Enzyme-Prolink D for Dairy Products
  1. Yogurt 
  • Improves viscosity, body and creaminess, better mouthfeel
  • Improves water retention and reduce syneresis
  • Allows clean labeling (E-numbers free) by getting rid of hydrocolloids (e.g., carrageenan, pectin, modified starches, gelatins)
  • Reduces costs
  • Easy to use and dosage effective


      2. Fresh Cheese/Curd/Quark/Cottage Cheese/Tvarog/Feta Cheese


  • Increases the curd yield by 15% - 20%
  • Improves water retention and reduces syneresis
  • Improves texture, stability, and cutting of curd (e.g. feta cheese)
  • Improves the melting properties (e.g. less“oil off”in melting cheese)
  • Prolongs the stability of soft cheese

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Fi Africa - ProPak Mena 2024

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