Besto UF Cheese Cultures are formulated to provide the desired smooth, massive structure and silky cross-section surface in cheeses produced with Ultrafiltration (UF) technology. Our special strains, which have high viscosity-forming capacity, increase the water-holding capacity of the cheese and minimize serum (water) separation within the packaging. They leave a balanced flavor on the palate with a mild acidic and fresh milk aroma.
Our cultures, resistant to the sensitive temperature and pressure conditions of the UF process, guarantee the same smooth texture and stable structure that easily separates from the mold in every batch.
Prevents the separation of whey within the packaging thanks to EPS-producing strains, extending shelf life.
Prevents grain formation in the cheese mass, providing a smooth surface that does not crumble when sliced.
Provides excellent adaptation to different UF concentration levels and renneting temperatures.
| Application Type | Culture Character | Texture Feature | Usage Advantage |
|---|---|---|---|
| UF Feta Cheese | Mesophilic/Thermophilic Specific | Massive & Homogeneous | High water retention and glossy appearance |
| Combined Cheese | Fast Acidifying | Semi-Hard | Stable pH development and full body |
| Spreadable Feta | High EPS Producing | Soft & Creamy | Easy spreadability and smooth mouthfeel |
| Low Fat UF Cheese | Textural Enhancer | Elastic | Prevents hardening caused by fat deficiency |
You can get support from our experts to determine the most efficient culture combination according to your UF plant capacity and target dry matter ratio.
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