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    Fresh Cheese - Yield - BDF PROBIND CH 2.0 - English

    Uploaded by

    Nayra Lopez
    BDF Probind CH 2.0 is an enzyme mix designed to improve the characteristics of milk products. It contains transglutaminase enzyme, milk proteins, and lactose. When added to cheese production, it can increase final cheese production by up to 20%, reduce syneresis, improve texture, reduce whey solids, and facilitate draining. The recommended dosage is 0.3g/L if added before rennet or 0.15g/L if added with rennet. Tests adding the enzyme 30 minutes before or with rennet resulted in 16.4% and 5.4% increased yields compared to the control, respectively.

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    Fresh Cheese - Yield - BDF PROBIND CH 2.0 - English

    Uploaded by

    Nayra Lopez
    112 views2 pages
    BDF Probind CH 2.0 is an enzyme mix designed to improve the characteristics of milk products. It contains transglutaminase enzyme, milk proteins, and lactose. When added to cheese production, it can increase final cheese production by up to 20%, reduce syneresis, improve texture, reduce whey solids, and facilitate draining. The recommended dosage is 0.3g/L if added before rennet or 0.15g/L if added with rennet. Tests adding the enzyme 30 minutes before or with rennet resulted in 16.4% and 5.4% increased yields compared to the control, respectively.

    Original Title

    Fresh cheese_yield_BDF PROBIND CH 2.0_english

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    BDF Probind CH 2.0 is an enzyme mix designed to improve the characteristics of milk products. It contains transglutaminase enzyme, milk proteins, and lactose. When added to cheese production, it can increase final cheese production by up to 20%, reduce syneresis, improve texture, reduce whey solids, and facilitate draining. The recommended dosage is 0.3g/L if added before rennet or 0.15g/L if added with rennet. Tests adding the enzyme 30 minutes before or with rennet resulted in 16.4% and 5.4% increased yields compared to the control, respectively.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    112 views2 pages

    Fresh Cheese - Yield - BDF PROBIND CH 2.0 - English

    Uploaded by

    Nayra Lopez
    BDF Probind CH 2.0 is an enzyme mix designed to improve the characteristics of milk products. It contains transglutaminase enzyme, milk proteins, and lactose. When added to cheese production, it can increase final cheese production by up to 20%, reduce syneresis, improve texture, reduce whey solids, and facilitate draining. The recommended dosage is 0.3g/L if added before rennet or 0.15g/L if added with rennet. Tests adding the enzyme 30 minutes before or with rennet resulted in 16.4% and 5.4% increased yields compared to the control, respectively.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    FRESH CHEESE

    Application bulletin

    PRODUCT NAME: PRODUCT CODE:

    BDF PROBIND CH 2.0 000739

    DESCRIPTION:
    BDF PROBIND CH 2.0 is an enzyme mix designed for the improvement of characteristics of milk products. It is based
    on transglutaminase enzyme and comes mixed with milk proteins and lactose as a carrier. BDF PROBIND CH 2.0
    lends the following advantages to your product:
    o Increases final cheese production up to 20%
    o Reduces syneresis
    o Increases and improves texture
    o Reduces the total solids in the whey
    o Facilitates the draining process

    DOSAGE:

    The final dosage of the enzyme will depend on the total protein content and moment of addition of BDF
    PROBIND CH 2.0. In standard conditions of 3,1% protein in the recipe the dosage is as follows:
    o 0,3g/L if added before rennet
    o 0,15g/L if added together with rennet

    RECIPE MAIN PROCESS CONDITIONS

    Ingredients Control Test 1 Test 2 PASTEURIZATIO


    75°C / 15 seconds
    N
    % MILK 100 100 100
    INCUBATION
    36°C
    % FAT 3,4 3,4 3,4 TEMPERATURE

    % PROTEIN 3,1 3,1 3,1 Test 1: 30 minutes before the rennet


    ENZYME
    addition
    ADDITION
    PROBIND CH 2.0 0 0,03 0,015 Test 2: together with the rennet

    ADDITIONAL INFORMATION

    Control Test 1 Test 2

    Enzyme activity (U/g of protein) 0 1,2 0,6

    Revision date: 03/10/2019


    1
    www.bdfingredients.com
    Version: 1 Print date: 03/10/2019
    FRESH CHEESE
    Application bulletin

    PRODUCT NAME: PRODUCT CODE:

    BDF PROBIND CH 2.0 000739

    Cutting the curd Draining the whey Filling molds

    16.4% Increase

    5.4% Increase

    YIELD RESULTS:

    TEST 1 CONTROL TEST 2


    Warranty: The details given here are merely intended for information purposes and are in no way legally binding. Consequently we accept no
    responsibility in the broadest sense of the word for damage that may result from applications based upon this information. Furthermore, this
    information does not constitute permission to infringe patent and license rights.

    Revision date: 03/10/2019


    1
    www.bdfingredients.com
    Version: 1 Print date: 03/10/2019

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