The Pasta Filata categoryincludes some of the most dynamic cheese types globally, such as mozzarella, pizza cheese, provolone, and other regional varieties. Demand is strongly driven by the pizza and foodservice segments, where functionality -stretch, melt, and browning - is essential. Novonesis solutions for Pasta Filata combine starter cultures, coagulants, and functional enzymes to deliver consistent performance, higher yield, and stable sensory quality, even under intensive production conditions.

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Features

  • Starter cultures designed for controlled acidification and curd structure in Pasta Filata;
  • Optimized for elasticity, stretch, and uniform melting;
  • Precise control of moisture levels (low or high moisture);
  • Compatible with both industrial and traditional processes;
  • Coagulants and enzymes designed for high retention of protein, fat, and water;
  • Integrated solutions for productivity, consistency, and baking functionality.

Advantages

  • Higher yield – up to +3% in Pasta Filata applications through the right combination of cultures, coagulants, and enzymes;
  • Excellent pizza performance: optimal stretch, controlled browning, and no excessive oiling-off;
  • High batch-to-batch consistency and reduced process variability;
  • Efficient milk utilization, with positive impact on costs;
  • Easy adaptation to retail and foodservice market requirements;
  • Supports sustainability goals and reduction of food waste.

Applicability

  • Mozzarella (low moisture / high moisture);
  • Pizza cheese;
  • Provolone, Kashkaval, and other regional Pasta Filata varieties;
  • Products for pizza, ready meals, and foodservice segments;
  • Cheeses for slicing, shredding, and topping;
  • Applications with high baking performance requirements.