Close
Shrikhand, a traditional Indian dessert made from strained curd (hung curd or chakka), is cherished for its creamy texture, rich flavor, and delicate sweetness. While traditional methods rely solely on fermentation and manual straining, modern dairy innovation has introduced enzymes that enhance the flavor, texture, and consistency of Shrikhand.
In this blog, we explore how enzymes play a key role in Shrikhand production and introduce Crosslink Shrikhand TG Enzyme Blend by GEPZYMES for consistent and superior quality.
Shrikhand is prepared by straining curd to remove excess whey, resulting in a thick mass (chakka), which is then blended with sugar, cardamom, saffron, and other flavors. While this process works well at a household level, large-scale manufacturers often face challenges such as:
This is where protein crosslinking enzymes like Transglutaminase (TG) bring a breakthrough.
At Geocon Group, we offer the Crosslink Shrikhand TG Enzyme Blend under our GEPZYMES brand, tailored for the dairy industry. This specialized blend provides:
Using Crosslink Shrikhand TG Enzyme Blend helps dairy processors:
The future of Shrikhand production lies in blending tradition with innovation. While the essence of this dessert remains rooted in heritage, enzymes like the Crosslink Shrikhand TG Enzyme Blend by GEPZYMES ensure that every batch is consistent, flavorful, and consumer-preferred. For dairy producers, this enzyme solution represents not just better quality, but also efficiency and market competitiveness in the growing dairy dessert sector.