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BindPro® TG can be used for dairy products like yoghurt and cheese. It can promote the binding of caseinate and whey proteins, and also improve the texture, viscosity and yield of the final products.
Yoghurt | Increase viscosity and creaminess |
| Reduce Synersis and increase yields | |
| Improve stability during storage | |
| Improve texture and no influence on flavor | |
Cheese | Reduce the loss of whey proteins during draining process |
| Improve the cutting ability | |
| Improve texture and no influence on flavor | |
| Reduce water synersis to save the cost |
Yoghurt | Increase viscosity and creaminess |
| Reduce Synersis and increase yields | |
| Improve stability during storage | |
| Improve texture and no influence on flavor | |
Cheese | Reduce the loss of whey proteins during draining process |
| Improve the cutting ability | |
| Improve texture and no influence on flavor | |
| Reduce water synersis to save the cost |
