TRANSGLUTAMINASE TG – RS+ is an enzyme formulated for the production of white brine cheese. It enhances the texture and protein-binding properties of the cheese, leading to a firmer, more stable product. This enzyme improves the cheese’s ability to retain its structure during processing, aging, and storage.
Used for: White brine cheese (e.g., Feta, Bulgarian cheese)
Dosage: 0.20 to 0.70 kg per 1000 litre of milk.