Villio's transglutamine enzyme technology reduces the cost of yogurt and cheese

Our researchers
proved

again,
they are good at
using
extensive
specialty
knowledge
,
transfer and adjustment solutions
, from scientific research
to
to serve society

."We package transglutamine enzymes in the name of
ProVa
and offer different packaging specifications to yogurt and cheese producers.
the ultimate goal is to provide simple and integrated
ProVa technology based on existing licensed production systems using
our dairy

process
. "The new technology is combined with a stable, easy-to-use formulation of liquid enzymes that greatly simplify liquid milk flow while preventing dust with precise dosing and mixing.In dairy production
, the potential function of
-turn glutamine

may also be used as a processing aid to enhance viscosity and significantly improve structure,
but
's long-term production
is an enticing promise but out of reach.
but
scientists at
, which focuses on the development of subterfusion
in functional
, have successfully designed
a
ase formula suitable for fragrance-based stability products.


, we have introduced this technology
at our production sites for yogurt, fermented milk and
Edam
cheese, and the result is that
achieve
s
consistently high quality
products at a
lower unit price.ProVa
provides an
-green dividend
,
opportunity to promote process savings in raw materials, significantly sustain energy sustainability, and demonstrate licensed green certification.
from a
point of view, this can be communicated directly to consumersthey are buying environmentally friendly products, which is corporate social responsibility for all shareholders.ProVa
yogurt has been technically proven to store large amounts of protein for
spoonable
yogurt and fermented milk, enhancing
consistency without gelatin or gel
.

has benefited from large-scale commercial
applications since
, 2008, when it reduced dehydration and function and energy costs
. In
products, there is no negative impact on texture or flavor during the shelf life. So consumers
will
find that this yogurt
even if
remains strong and mellow after
's factory, and
is good for fuel demand.the
mechanism
through the transglutamine enzyme

significantly
reduces the amount of milk, which is made into a set of cheeses and is completely different from the process of makinglow-cost fresh dairy products. However,
scientists at
have developed basic expertise and
is ready to work with authorized partners to develop
Cheese
ProVa
for easy protein storage.Yogurt
ProVa 10
requires 10% less protein than the same viscosity yogurt
,
needs to invest
.
Yogurt ProVa 18 requires 18% less protein than the same viscosity yogurt,
need
funds to invest in
.
Cheese ProVa is suitable for Edam
cheeses,
has been commercialized since 2010
,
uses 5% less milk
than producing the same quality cheese, and
has no negative impact on texture or taste during maturity and shelf life.