Processed
Dairy Texture Grade
A tier
Dairy-texture transglutaminase is dosed into milk, yoghurt, or cheese milk to cross-link caseins so a set yoghurt weeps less, a low-fat spoon feels fuller, or a fresh cheese holds water. The grade is chosen for clean flavour and for activity in a milk matrix, not for pasting two steaks together. It can reduce the need for extra milk powder in a Greek-style pot. Add it at the right point in the make—too late and the network has already been cut by rennet or acid. Overdose gives a rubbery yoghurt that squeaks. It will not save a culture that never acidified. Store as a dry enzyme, not a pantry thickener.
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Characteristics
Preparations
Traits
History
Yoghurt plants began using TG to cut syneresis without extra starch.
Low-fat fresh cheeses adopted dairy TG to keep moisture and slice.
Greek-style and skyr lines used TG to build body with less fortification powder.
Some clean-label dairies dropped TG again; others kept dairy-texture grades as a quiet process aid.