Besto White Cheese Cultures are designed to provide the stability and aroma required in the production of traditional Turkish white cheese and feta-style cheeses. These cultures, featuring a careful combination of mesophilic strains, ensure rapid and controlled acidity development in the curd. While giving the cheese its unique porous or massive structure, they maximize the milk's flavor during the ripening process.
The synergetic effect of our cultures ensures a strong protein matrix, helping the cheese maintain its shape in brine and increasing production yield.
Supports rennet activity and curd firmness by rapidly lowering the pH during the coagulation stage.
Provides the characteristic slightly acidic and fresh aroma formed during brine ripening.
Prevents excessive softening of the cheese throughout its shelf life by keeping proteolytic activity in balance.
| Product Segment | Culture Type | Texture Feature | Advantage |
|---|---|---|---|
| Traditional White Cheese | Mesophilic Lactic Cultures | Firm and Porous | Classic flavor profile and high stability |
| Cultured White Cheese | Fast Acidifying Strains | Smooth and Massive | Short production time and standardized structure |
| UF (Strained) Cheese | Special Blend Strains | Soft and Spreadable | Full compatibility with UF process and low syneresis |
| Ezine Style Cheese | Aromatic Supported Cultures | Fatty and Medium-Firm | Rich milk aroma and ideal cross-section surface |
You can get support from our technical team to determine the most suitable White Cheese culture combination based on your milk quality and target cheese structure.
Get Quote and Support