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. By catalyzing cross-linking reactions between protein molecules (especially casein), CROSSLINK GMX enhances gel strength, reduces syneresis (whey separation), and delivers a creamier, more stable product with improved mouthfeel. This enzyme solution is ideal for modern dairy processors aiming to achieve premium product quality, longer shelf life, and consistent performance without adding stabilizers or texturizers.