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Protein Binder for Strong, Creamy & Stable Curd (Dahi)
CROSSLINK CURD™ is a high-performance Crosslink Curd Protein Binder designed to improve curd (dahi) texture, set strength, and shelf stability in cultured dairy production. We are focused on helping dairies achieve a firm, creamy, smooth curd with minimal whey-off, even when milk quality and processing conditions vary. In daily production, curd quality can fluctuate due to seasonal milk variation, SNF/fat changes, mineral balance shifts, heat treatment differences, starter culture activity, incubation environment, and handling during filling/transport. CROSSLINK CURD™ Protein Binder supports your process by reinforcing the curd gel structure, delivering more consistent results batch after batch.
Crosslink Curd Protein Binder is a functional dairy ingredient used to strengthen the milk protein network in curd (dahi), resulting in a firmer set, smoother texture, and reduced whey separation.
Whey separation occurs when the curd protein structure is weak or unable to retain moisture. Variations in SNF, milk quality, acidity, or processing stress can lead to visible whey on the surface. Crosslink Curd Protein Binder helps minimize this issue by improving moisture binding within the curd gel.
Crosslink Curd Protein Binder enhances protein bonding, allowing the curd structure to hold water more effectively. This results in a clean, stable curd surface with minimal whey release during storage and transport.
Yes. It significantly improves curd firmness and set strength, making the curd less fragile and more resistant to breakage during handling, filling, and distribution.
Absolutely. It is especially effective in set curd and cup dahi, where surface appearance, firmness, and whey-off control are critical for consumer acceptance.
Yes. Seasonal changes in milk composition often cause inconsistency in curd texture. Crosslink Curd Protein Binder helps maintain uniform set and body despite variations in fat, SNF, or mineral balance.
No. When used at recommended levels, it improves texture and stability without altering the natural taste, aroma, or fermented profile of curd.
Yes. By strengthening the natural protein network, it can help reduce dependence on external stabilizers while maintaining clean texture and set quality.
Yes. It is highly effective in high-protein and fortified curd systems, where stronger protein interactions are needed to maintain smoothness and prevent graininess.
It improves physical shelf stability by reducing whey-off and maintaining structure over storage. This results in better product appearance throughout shelf life.
Yes. The improved gel strength helps curd withstand vibrations and temperature fluctuations during transport, reducing surface whey formation.
Yes. It can be easily integrated into both small-scale dairy operations and large industrial curd plants without major process changes.
Yes. Firmer set, smooth body, and whey-free appearance directly improve consumer trust, repeat purchase, and brand perception.
Yes. Technical support is available to help optimize dosage and processing conditions based on your milk quality and production setup.
Common curd defects such as whey separation, weak body, fragile set, graininess, and uneven texture often occur when the milk protein network is not strong enough to hold moisture and maintain structure. This becomes more noticeable in:
During curd setting, milk proteins form a gel network. CROSSLINK CURD™ Protein Binder strengthens this network by improving protein-to-protein bonding, creating a tighter, finer structure that:
Dosage depends on milk quality, SNF/fat levels, heat history, incubation profile, and target firmness.
Plant trials are recommended to fine-tune dosage for your line and desired curd profile.
Geocon Group assist you with our technical expertise.