Transglutaminase enzyme in hard and semi-hard cheese
In producing a variety of hard and semi-hard cheese such as ripen cheese in brine , Bulgarian cheese , Lactic cheese , etc polymers with high molecular weight are formed by transverse links inside and among molecules . As a result , they make a strong cheese structure which is easy to cut , prevent fragility and breaking cheese structure and protect cheese moisture . They increase the cheese efficiency by 10-20% by protecting the water inside network . The difference between TG-H and TG-M is in power of enzyme activation which have different operation and dosage .