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CROSSLINK PANEER is a specialized Transglutaminase (TG) enzyme blend developed for paneer and cottage cheese applications.
CROSSLINK SHRIKHAND is a Transglutaminase (TG) enzyme blend specifically formulated for use in Shrikhand, a traditional Indian sweetened fermented dairy product.
CROSSLINK LASSI™ Protein Binder + Blend of Enzymes. For Better Body, Smooth Flow & Long-Lasting Stability in Lassi
CROSSLINK LACTOZYME is a food-grade β-Galactosidase enzyme (commonly known as Lactase) derived from safe microbial sources.
Protein binder enzymes are functional enzymes that crosslink milk proteins such as casein and whey, forming a stronger protein network. This improves texture, firmness, and structural stability in dairy products like curd, paneer, shrikhand, and lassi.
Texture improving enzymes catalyze protein crosslinking reactions, binding individual protein molecules together. This results in enhanced gel strength, improved viscosity, and better water holding capacity in processed dairy foods.
Transglutaminase is the most widely used protein crosslinking enzyme in dairy. It creates covalent bonds between milk proteins, improving firmness, yield, and sliceability of products like paneer and yogurt.
Protein binder enzymes strengthen the milk protein matrix, reducing protein and fat losses in whey. This increases paneer recovery yield, improves block integrity, and enhances cutting and slicing properties.
Yes. Enzymes improve curd gel structure by reinforcing casein networks, leading to firmer set curd, better spoonability, and reduced whey separation (syneresis).
Absolutely. By improving water binding within the protein matrix, enzymes reduce syneresis, ensuring stable curd and yogurt with minimal whey-off during storage.
They increase viscosity, creaminess, and smooth mouthfeel while stabilizing the protein-fat matrix. This prevents thinning and improves product body during shelf life.
Yes. Protein binding enzymes improve viscosity, suspension stability, and mouthfeel in lassi and drinking yogurt, preventing phase separation.
No. Protein binder enzymes are used in very low dosages and are flavor-neutral. They improve texture without altering the natural taste of dairy products.
Yes. Dairy processing enzymes are food-grade, globally approved, and comply with regulatory standards such as FSSAI, FDA, EFSA, Halal, and Kosher certifications (depending on grade).
In many cases, yes. Protein crosslinking enzymes can partially or fully replace hydrocolloids and stabilizers, enabling clean-label dairy formulations.
Dosage typically ranges from 0.01% to 0.05% of milk weight, depending on product type, desired firmness, and processing conditions.
They are usually added during milk standardization or prior to fermentation/coagulation to ensure uniform protein crosslinking.
Yes. By strengthening protein-water binding and reducing whey separation, enzymes help maintain texture stability over extended storage periods.
Absolutely. They are designed for large-scale dairy production, improving machinability, slicing, pumping, filling, and packaging efficiency.
Enzymes are key to achieving superior texture and consistency in dairy products like cheese, yogurt, paneer, and flavored milk. Enzymes such as lactase, lipase, and protease help break down complex milk components, improving creaminess, reducing grittiness, and enhancing overall mouthfeel. They also assist in developing unique flavors, improving protein stability, and reducing lactose content for lactose-intolerant consumers. With enzymatic processing, dairy manufacturers can produce high-quality, innovative products that meet evolving consumer demands while maintaining nutritional integrity.
The use of enzymes in dairy processing enhances milk utilization and product yield, leading to significant cost savings. Enzymes help maximize protein recovery, reduce whey losses, and accelerate fermentation processes for yogurt and cheese production. They also optimize coagulation and curd formation, improving cutting efficiency and reducing processing time. This efficiency allows manufacturers to produce more products from the same amount of raw milk while ensuring consistent quality, reducing waste, and lowering production costs.
Enzymes support the growing trend toward clean-label and sustainable dairy products. As natural biocatalysts, they reduce dependency on chemical additives, minimize processing energy, and help achieve environmentally friendly production goals. Enzymes also allow for reduced use of synthetic stabilizers and preservatives, supporting consumer preferences for natural and healthy dairy products. By enabling innovative low-lactose or plant-dairy hybrid products, enzyme solutions help brands stay ahead of industry trends while meeting sustainability commitments.