GIIOFINE FOR DAIRY

Effortless Mixing • Improved Texture • Enhanced Shelf Life

GIIOFINE helps improve processing, texture, moisture retention, and shelf life across a variety of dairy products — allowing manufacturers to consistently produce high-quality, consumer-preferred products with greater efficiency.

Typical Applications

  1. Paneer (Cottage Cheese)
  2. Khoya / Mawa (Evaporated Milk Solids)
  3. Cheese (Processed & Natural)
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Dairy Applications

Paneer

"Softer, creamier paneer — with longer-lasting freshness."

Helps achieve a softer, creamier texture with improved moisture retention. Supports even curd formation and prevents excessive dryness or crumbly texture in finished paneer. Also helps reduce whey separation during storage, extending shelf life and maintaining product appeal.

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Khoya / Mawa

"Rich, smooth texture — every batch, every time."

Improves consistency and body of khoya during slow cooking and concentration of milk solids. Helps achieve a smooth, rich texture and prevents graininess or separation of fat during processing. Supports longer shelf life by stabilizing fat and moisture content.

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Processed Cheese

"Better melt, smoother texture, extended shelf life."

Enhances emulsification of fat and protein for better melt, mouthfeel, and texture in processed cheeses. Improves consistency and reduces oiling off. In natural cheeses, helps improve texture and slicing properties while supporting moisture control and shelf life extension.

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