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DAIRY
CROSSLINK LACTOZYME is a food-grade β-Galactosidase enzyme (commonly known as Lactase) derived from safe microbial sources.
CROSSLINK PROTA is ablend of Neutral Protease and Alkaline Protease enzymesdesigned to break down complex proteins into smaller peptides and amino acids.
CROSSLINK GMX is a specialized Transglutaminase (TG) enzyme blend designed for dairy applications, primarily to improve the texture, stability, and structural integrity of curd and yogurt.
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 FLAVOZYME is a specialized enzyme preparation combining lipase and flavor protease, designed to accelerate and enhance flavor and aroma development in ripened cheese varieties.
CROSSLINK EMULSIFY is a specialized Phospholipase A₂ (PLA₂) enzyme preparation designed to enhance emulsification, texture, and stability in dairy-based systems.
CROSSLINK THERMAZYME is a highly thermostable enzyme system designed to retain activity even under elevated temperature conditions, such as pasteurization and UHT processing.
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.