NewBind 6.2 is a high-quality transglutaminase lend for milk products.it e.g. improves texture and mouthfeel in yogurt and ice cream and increases yield in fresh cheese.
Applications
Yogurt | Drinking yogurt:The NewBind 6.2 is added to the milk tank approx. 3-5 minutes before the cultures. Ideally, the NewBind 6.2 can also be mixed in warm milk or warm water (<50 ˚C) beforehand and then added to the milk tank. The rest of the manufacturing process remains the same.
Brine cheese (Feta):After pasteurization, when the milk is pumped into the tank, the NewBind 6.2 can be added. Ideally, the NewBind 6.2 can also be mixed in warm milk or warm water (<50 ˚C) beforehand and then added to the milk tank. Depending on the cheese variant, it is also advisable to add the NewBind 6.2 only 5 minutes before adding rennet or chymosin.
Fresh cheese | Quark:The NewBind 6.2 is added to the milk just before the cultures are dosed. Ideally, the NewBind 6.2 can also be mixed in warm milk or warm water (<50 ˚C) beforehand and then added to the milk tank.
Ice cream:First heat the milk or add the milk powder to the warm water. Then add the NewBind 6.2 (Warning: the milk temperature must not exceed 55 ˚C). Then mix in all other ingredients as usual. From adding the NewBind 6.2 to pasteurization suppose to pass at least 20 minutes.
