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As the leading provider of food enhancer, Jiangsu Yiming Biological Technology Co., Ltd. mainly engage in bio-engineering of food additives and ingredients, with product line covering yoghurt enzymes, colloid, preservatives and others. Looking into the future, it is seeking to enter the field of healthcare, brewing, cosmetic and other emerging markets.

Enzymes of Yogurt Production

Ingredients

pasteurized milk 100kg

gelatin 0.55kg

sugar 9kg

transglutaminase (TG 100U) 0.04kg

Production Process of Yoghurt Enzymes

Step 1: preparation: 85% pasteurization

Step 2: add TG and keep at 50°C for 30mins

Step 3: add 9% sugar and 15% milk pre-dissolved gelatin

Step 4: homogenization: 95% pasteurization

Step 5: cool to 40°C, then start fermentation

Step 6: end of fermentation (pH=4.30)

Step 7: after-ripening (store at 4°C for 12hrs)

Advantages of Using Transglutaminase In Yoghurt Products

Reduce syneresis

Enhance the gel strength

Improve the viscosity and consistency

Reduce or replace the usage of emulsifiers or stabilizers

Cut cost by reducing proteins and other additives