Dairy industry
Milk’s benefits for the body and health are undeniable, as it contains valuable nutrients like calcium and protein. Yogurt is produced by coagulating the proteins in milk. High-fat dairy products are more popular in terms of taste and appearance. However, with the growing demand for low-calorie, low-fat dairy products, efforts to achieve a desirable texture in low-fat products have increased.
Reduction of preservatives and dry matter used while increasing quality and preserving the nutritional value in yogurt.
Reducing fat in yogurt changes its rheological, chemical, and sensory characteristics, which results in:
- In taste
- In appearance (color and syneresis)
- In mouthfeel texture
- In non-mouthfeel texture (scoopability and stirring)
Mechanism of action of Transglutaminase
Creating a Networked and Strong Structure in Yogurt Texture Using Transglutaminase Enzyme
Features of BONTAMIN DY
- Microbial Transglutaminase enzyme
- Formation of Cross-Links between Proteins
- Reduction in the Availability of Amino Acids
- Creation of a Stable Network Structure within Casein
Benefits of Using BONTAMIN DY
- Optimal use and no need to add calcium ions to initiate activity
- Texture improvement (scoopability and stirring)
- Reduced production costs by lowering the volume of dry matter used
- Decreased syneresis (water separation) and increased consumer appeal in various types of yogurt
- Reduced surface water in set (molded) yogurts
- Extended product shelf life by preventing increased acidity and sourness in yogurt
- Increased shear stress resistance and prevention of texture changes due to handling and transport (especially for exports)
- Enhanced perception of creaminess without increasing the fat content in high-fat yogurts
How to Use BONTAMIN DY in Yogurt
Heat the milk to °42C
Add milk powder to the milk
Homogenization
Pasteurization
Cool to °48C
Add BONTAMIN DY enzyme and starter culture
Incubate until the desired acidity is reached
Cool to °4C
Final Product
BONTAMIN DY Enzyme Suitable for Use in Various Types of Yogurt: Set, Stirred, Shallot, and Strained Yogurt
| Types of Yogurt | |
|---|---|
| Low-fat set and stirred | 100-80 g/ton |
| Full-fat set and stirred | 80-60 g/ton |
| Shallot and strained | 70-50 g/ton |
Protein-Enriched Beverages for Enhancing Community Health and Wellbeing
Nowadays, consumers, especially athletes, are seeking protein-enriched beverages.
Benefits of High-Protein Beverages:
- Improved Body Health
- Increased Energy Levels
- Enhanced Muscle Mass
Changes in Beverage Characteristics with Increased Protein Content
- Bitterness of the product
- Poor solubility and cloudiness
- Reduced shelf life
Benefits of Using BONTEASE DY -Dairy Protease:
- Eliminates product bitterness
- High solubility at high protein levels
- Higher nutritional value
- Partial removal of allergens for products suitable for infants
- Ideal for bodybuilding uses
Preserve and Improve Cheese Quality with the Highest Industrial Standards
Cheese is recognized as one of the most valuable food sources, rich in protein, fats, minerals, and vitamins, and sometimes even having medicinal properties. Milk is a natural emulsion consisting of fat, protein, sugar, and minerals suspended in water. Cheesemakers use various methods to initiate a chemical reaction that coagulates milk, transforming the liquid into a solid product. This coagulation occurs when the proteins in milk bond together, forming a uniform texture.
Using the right rennet allows cheesemakers to address all these needs, meet consumer demands, and produce a product with the highest industrial standards in terms of efficiency, flavor, and uniform texture.
Challenges for Cheesemakers:
- Quality Requirements
- Production Optimization
- Flavor, Texture, and Sliceability of the Cheese
- Efficient and Sustainable Production
Rennet Bioluence is a collection of microbial coagulants derived from the fungus Rhizomucor miehei, suitable for the production of various types of cheese
Advantages of BONIREN
- Controlled Production of Hydrolysis with the Highest Standards
- Enhancement and preservation of cheese texture quality in the desired product
- Temperature resistance during the production process
- Benzonate-free
The use of rennet provides confidence for whey processing at a competitive price, offering a suitable taste without preservatives.
Lactobacillus acidophilus is one of the most important and practical probiotic strains in the dairy industry, known for promoting health benefits.
Health Benefits of Lactobacillus acidophilus for Humans:
- Enhances digestive health by improving microbial balance in the gut and strengthening the intestinal mucosal lining.
- Boosts the immune system by increasing the production of Immunoglobulins (antibodies) and regulating the production of other Cytokines in the body.
- Reduces side effects associated with antibiotic use by restoring gut microbiota balance.
- Offers nutritional benefits by producing digestive enzymes.
- Prevents intestinal infections, including bacterial and viral infections.
Bifidobacterium
Bifidobacterium Bifidobacterium is a beneficial bacterium residing in the human digestive system, widely used in producing probiotic dair products such as yogurt, butter, buttermilk, and cheese.
Benefits of Bifidobacterium for Humans:
- Supports digestive health by balancing gut microbial communities and reducing digestive issues.
- Enhances the immune system by interacting with immune responses, aiding in the prevention and treatment of infections, and reducing symptoms of food allergies. Provides nutritional advantages by producing digestive enzymes, aiding in food digestion, and generating proteins, vitamins, and other nutrients.
- Provides nutritional advantages by producing digestive enzymes, aiding in food digestion, and generating proteins, vitamins, and other nutrients.
- Prevents antibiotic-associated diarrhea, traveler’s diarrhea, and virus-related diarrhea.
- Helps reduce chronic inflammation, such as inflammation related to cardiovascular diseases or diabetes complications.
- Maintains brain health and cognitive function while reducing stress and depression.
