Proseen™-DB is a functional formulation designed for dairy applications. The main active ingredient is the Transglutaminase enzyme, with maltodextrin as carrier.

With the active ingredient, the Transglutaminase enzyme, Proseen™-DB acts on milk substrates by “anchoring” serum proteins to casein, as a result, to improve the texture and final yield in cheese and yoghurt. Proseen™-DB can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc.), cheese-type quark and kefir as well as full-fat and skimmed yoghurts.

Key Benefits

For cheese

• Increases final cheese production
• Increases and improves texture
• Reduces syneresis
• Reduces the addition of other proteins, standardizing and reducing the final product costs

For yoghurt

• Increases gel strength, facilitating protein meshing
• Increases creaminess, helping to reduce cream content
• Reduces syneresis
• Helps to eliminate gums and gelatin
• In low fat Yoghurt, it increases creaminess and texture
• Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reduces final product costs