Besto Labneh Cultures offer a perfect balance of the smooth, glossy texture and characteristic mild acidic flavor profile sought in Labneh and spreadable fresh cheese production. Our strains, compatible with Ultrafiltration (UF) and classical methods, minimize serum separation and create a high-bodied structure. Furthermore, they maintain textural stability throughout the shelf life, preventing the formation of a sandy texture.
The exopolysaccharide (EPS) production provided by our cultures increases the creamy mouthfeel of the Labneh while providing an appetizing gloss on the product surface.
Prevents grain formation thanks to enzyme balance, providing a homogeneous and silky texture.
Prevents excessive souring by keeping the pH stable throughout the shelf life.
Naturally increases the water-holding capacity and viscosity of the product by producing natural polymers.
| Application Area | Culture Characteristic | Aroma Profile | Technical Advantage |
|---|---|---|---|
| UF Labneh | Mesophilic/Thermophilic Blend | Mild & Fresh | Rapid acidity development and UF filtration suitability |
| Traditional Labneh | Aromatic Strains | Rich & Intense | High yield in bag or separator systems |
| Cream Cheese | High-Body Strains | Milky & Sweet | Excellent spreadability and smooth cross-section surface |
| Flavored Fresh Cheese | Low-Acid Blend | Neutral/Balanced | Perfect harmony with added flavors and odor masking |
You can contact our technical experts to determine the most suitable culture for your production technology (UF, Separator, or Classical) and target viscosity values.
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