Take cheese meltability to the next level
Unlock the functionality pizza lovers crave with our biosolutions. With our coagulants and cultures you can take meltability and stretchability to the next level.
Why do people love melted cheese?
Melting cheese unlocks more flavor, aroma, and rich fats. That’s why melted cheese has such creamy textures and satisfying flavors. And it’s why the meltability of cheese is so important to cheesemakers. So let’s take cheese meltability to the next level and make people fall even more in love with your cheese.
Cheese stretchability and meltability are “must-haves”
Meltability and stretchability are must-have attributes in mozzarella. That was a key finding of an online survey of 437 American mozzarella consumers. Meltability was categorized as a “must-be” attribute. And stretchability was categorized as both a “must-have” and attractive attribute.
Extrinsic attributes that drive consumer purchase of block mozzarella, J. Dairy Sci. 108:1380–1391
Cheese meltability and stretchability in food service
Great functionality in food service is what sets next-level mozzarella apart. Half of all mozzarella produced is made just for pizza. And pizza lovers expect cheese to stretch beautifully, brown evenly, and have the perfect oiling off. Meet customers’ and consumers’ expectations with just the right stretch and melt.
of all mozzarella ends up on pizza
Mintel GNPD, mozzarella cheese applications
String theory
Achieve next-level cheese stretchability with our world-leading biosolutions portfolio. With just the right coagulant and acidification cultures, you can give your pasta filata cheeses the flavor and functionality pizza lovers demand.
Because theory’s all very well, but the proof is in the eating.
Next level dairy
Combinations for next-level melt and stretch
With combinations of our biosolutions, you can take pasta filata cheese meltability and stretchability to the next level. They’re effective even in high moisture cheese, due to yield increase. Below you can explore just some biosolutions you can combine to improve pasta filata cheese quality standards.
Our pasta filata culture portfolio
We offer a specialized range of high-yielding starter cultures for production of pasta filata cheeses. The range delivers consistent acidification and phage robustness. These are crucial for reliable, large-scale production. Our starter cultures are also developed and tested for perfect stretch and consistent browning.
Novonesis’ Chy-Max® Supreme
Compared to other market-leading coagulants, Chy-Max® Supreme delivers yield increases of 0.5–1%, with no impact on browning. It also speeds up coagulation for higher throughput. Its high specificity reduces proteolytic breakdown during ripening for better machinability.
Novonesis’ YieldMax®
Typically, good meltability is a result of increased proteolysis. But increased proteolysis also reduces shelf life. With YieldMax®, you get great meltability and shelf life. That’s because YieldMax® improves emulsification. That results in both lower oiling off and improved meltability.
Explore products in our pasta filata combination
- Increase productivity
- Increase phage durability
- Higher yield
- Faster, more precise production
- Superior functionality
- Flexible supply
- More out of milk
- No artificial preservatives
Let’s take cheese meltability to the next level
Interested in learning more about how our biosolutions can help you deliver the functionality pizza lovers crave? Fill out the form below and we’ll be in touch.
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