Take pasta filata yield optimization to the next level
Increase moisture retention while maintaining the firmness, texture, and functionality your customers expect.
Optimizing cheese yield for higher margins
Discover how leading mozzarella and pizza cheese producers are increasing yield without compromising quality. Learn the science behind moisture optimization and explore real-world results, including yield improvements of up to 3%.
Our yield optimization package
Achieve pasta filata cheese yield improvements of up to 3% with our cheese yield optimization package of cutting-edge cultures and enzymes. Working together in your process, they take your yields to the next level.
Novonesis’ DVS® Sinergia starter culture
By holding up to 0.5% more moisture than the industry standard, DVS® Sinergia delivers cheese yield improvements of between 0.8% and 1%. 10-15 minutes faster acidification also contributes to improved productivity. And thanks to its multi-strain composition, Sinergia also demonstrates phage robustness.
Novonesis’ Chy-Max® Supreme coagulant
Its high specificity allows Chy-Max® Supreme to unlock average cheese yield improvements of up to 1%* in two ways. It creates a stronger network which leads to higher retention of fat and protein, reducing losses into the whey. And low proteolysis levels during ripening help to increase shelf life.
* All factors the same. Using recommended dosage of coagulant.
Novonesis’ YieldMax® functional enzyme
This functional enzyme delivers cheese yield increases of up to 1.5%. It works on two parameters. It improves moisture and fat retention to unlock overall cheese yield improvements. And it reduces losses for a cleaner whey stream, Both of these parameters directly contribute to overall cheese yield improvements.
Time out
Everything stops for pizza. But in your pasta filata plant, speed is key. So take your fermentation time to the next level with our biosolutions. They’ve saved customers as much as 30 minutes for every ton of cheese made.
And the extra topping? Cheese yield optimization, so you can use less milk and reduce the carbon footprint of every kilogram of cheese you produce.
Next level dairy.
Looking for practical ways to increase cheese yield without compromising quality?
Accelerate your sustainability journey
Higher yield is sustainability in action. It takes nearly 10 kilos of milk to produce just 1 kilo of cheese — and milk is your single biggest cost. With our biosolutions, you get more cheese from the same milk, lowering both cost and emissions per kilo. A smarter way to make the world of dairy better with biology
Biosolutions for cheese yield optimization
- Higher yield
- Faster, more precise production
- Superior functionality
- Flexible supply
- Increase productivity
- Increase phage durability
- More out of milk
- No artificial preservatives
Let’s take pasta filata yields to the next level
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