Besto Mozzarella Cultures combine the most critical features sought in industrial pizza cheese production: high melting capacity and a long fibrous structure. Our special strain combinations ensure ideal elasticity during the heating and kneading stages of the curd. Furthermore, they provide controlled galactose management, preventing unwanted browning on the cheese surface during baking.
The proteolytic activity provided by our cultures strengthens the network structure of the cheese, creating a homogeneous stretch and a texture that does not disintegrate in the mouth.
Provides a rapid pH drop that shortens processing time and increases production efficiency.
Optimizes galactose consumption to ensure a golden yellow color and minimum burning during baking.
Offers the highest level of protection against phage attacks and stable production with our continuous rotation system.
| Product Segment | Culture Characteristic | Sensory Feature | Advantage |
|---|---|---|---|
| Fresh Mozzarella | Thermophilic Strains | Fresh and creamy milk flavor | Soft texture and bright white color |
| Pizza Mozzarella | Low Galactose Strains | Excellent stretch (Stretch) | Minimum fat release and burning resistance |
| Block Kashar Cheese | Aromatically Balanced | Traditional aroma profile | Ideal ripening structure in a short time |
| Low-Fat Mozzarella | High Moisture Retention | Balanced texture and chewiness | Soft structure even with low fat content |
You can work with our technical team to select the most suitable culture combination for your milk protein ratio and heating temperature.
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