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

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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