Close
Innovative enzyme-based dairy solutions for better firmness, creaminess, and reduced whey separation, improved stability, and enhanced processing performance in paneer, curd, cheese, yoghurt, lassi, and shrikhand.
Enzyme blend for thick curd and dahi. Improves firmness, controls syneresis, reduces whey separation, and delivers consistent set curd texture.
Suitable for both pouch and set dahi applications
Specialized enzyme blend for paneer and cottage cheese.
Helps crosslink casein for firmer slicing texture, higher
yield, and reduced moisture loss during frying. Suitable for
industrial and artisanal dairy producers.
Transglutaminase (TG) enzyme blend specifically formulated for use in Shrikhand, a traditional Indian sweetened fermented dairy product.
LactaClear is a food-grade lactase enzyme that breaks down lactose, supporting low-lactose dairy, smoother digestion, natural sweetness, clean taste, and consistent processing in milk, yogurt, and flavored dairy.
Dairy enzymes are used to improve texture, firmness, mouthfeel, sweetness, digestibility, and product stability in milk-based products. They help in applications such as curd/dahi, paneer, cheese, lactose-free milk, flavored milk, lassi, shrikhand, and dairy beverages. Depending on the enzyme, they can support better gel formation, reduce whey separation, improve sliceability, enhance creaminess, or break down lactose.
Enzymes can improve curd texture by modifying milk proteins and supporting stronger gel formation during fermentation. This helps produce curd that is thicker, smoother, and more uniform. Enzyme-assisted curd often has better body, improved firmness, and reduced graininess compared with curd made using only culture and milk solids.
Whey separation, also called syneresis, happens when the curd gel is weak or unstable. Enzymes can help strengthen the milk protein network so it holds water more effectively. This reduces free whey on the surface and improves the appearance, consistency, and eating quality of curd or dahi
Lactase enzyme breaks down lactose, the natural milk sugar, into glucose and galactose. This makes milk easier to digest for people with lactose intolerance. Lactose-free milk usually tastes slightly sweeter because glucose and galactose are sweeter than lactose, even though no extra sugar is added.
Yes. Lactase can be used in flavored milk and dairy drinks to reduce lactose and improve digestibility. It can also naturally increase sweetness by converting lactose into glucose and galactose, which may help reduce the need for added sugar. It is suitable for products such as chocolate milk, coffee milk, milkshakes, protein drinks, and other dairy-based beverages.
Enzymes can help stabilize dairy drinks and lassi by improving protein-water binding and reducing separation. In fermented drinks, enzyme-treated milk can give a smoother body, better suspension, and improved mouthfeel. This can help reduce sedimentation, whey separation, and thin texture, especially in stirred or drinkable dairy products.
Enzymes can help stabilize dairy drinks and lassi by improving protein-water binding and reducing separation. In fermented drinks, enzyme-treated milk can give a smoother body, better suspension, and improved mouthfeel. This can help reduce sedimentation, whey separation, and thin texture, especially in stirred or drinkable dairy products.
In processed cheese, enzymes can help develop a smoother texture, better meltability, and a consistent body. Protein- and fat-modifying enzymes may be used to improve flavor development, creaminess, and functionality. The right enzyme system can help produce processed cheese that slices, spreads, or melts, depending on the desired product type.
Enzymes can improve shrikhand by enhancing the protein structure and water-holding capacity of the fermented milk base. This helps create a thicker, creamier, and more uniform texture. Enzyme-assisted processing can reduce whey release, improve spoonability, and support consistent texture during storage.
Yes. Food-grade dairy enzymes are safe when used according to recommended dosage and food regulations. Enzymes used in dairy processing are specifically produced for food applications and are generally used in very small amounts. They perform a specific function during processing and are selected based on product type, process conditions, and regulatory compliance.
Enzymes support clean-label dairy products by improving texture, stability, sweetness, and digestibility through processing rather than through heavy use of additives. They can help manufacturers reduce stabilizers, added sugar, or texture improvers while still maintaining good product quality. This makes enzymes useful for brands looking to create simpler, more consumer-friendly dairy labels.
Enzymes do what stabilizers and synthetic additives cannot, they work with the protein matrix instead of
artificially enhancing it. Crosslink®Enzymes strengthen the casein network for firmer paneer, thick set curd,
and stable processed cheese. Lactase improves sweetness perception and creates lactose-free dairy.
Lipase, used judiciously, supports cheese flavour development, while protease blends fine-tune yoghurt protein structure to prevent post-acidification and graininess. The result: products that meet evolving consumer expectations on texture, taste, and tolerance without compromise.
Enzymes are a direct lever on cost. Crosslink® protein binders increase paneer and cheese yield by retaining
moisture and milk solids that would otherwise be lost to whey. They also help dairies utilize low SNF and low
fat milk more effectively in curd, paneer, cheese, shrikhand, and other milk products without compromising
texture, firmness, and consistency. This improves process reliability and tightens batch-to-batch consistency. Cleaner process, lower costs, fewer rejections.
Today’s dairy buyer reads the label. Crosslink® enzymes let manufacturers reduce or eliminate gums,
synthetic stabilizers, and emulsifiers by replacing them with natural protein modification. Our enzymes are
derived from safe microbial sources, are non-GMO, and degrade naturally in the finished product, leaving no
E-number footprint on the pack.