• YOGUR
  • Formulation indicated for the improvement in the yield of yogurts, based on the enzyme of transglutaminase, thanks to a lower production of whey.

  • CHEESE
  • Formulation indicated for the improvement in the performance of the cheese manufacture, based on the enzyme transglutaminase, thanks to a reduced production of whey.

  • MEAT INDUSTRY
  • Formulation based on the enzyme transglutaminase specified to bond proteins together for the development of gelled structures, enhancing the physical resistance and texture and reducing the syneresis in the processing of all type of meat products.

CONTACT

Food Division

Email: alimentacion@valimex.es