Pasta filata (Mozzarella, Pizza cheese)

The pasta filata category groups together "spun curd" cheeses, such as provolone, Mozzarella, Kashkaval or "pizza cheese". In this cheese type, attributes such as meltability, whiteness, elasticity, gumminess and chewiness can help You create higher value. Finding the ideal coagulant which possesses the right gelation properties and prevents protein degradation during ripening can be a difficult task. Our application knowledge, combined with our extensive range of cheese solutions will help You create the properties Your customers require.
Do you want to optimize cheese production while improving cheese flavor and quality? Our reliable Delvo®Cheese family of starter cultures and adjuncts make it happen especially when you combine them with our proven natural enzymes and coagulants. 

An extended shelf life in pasta filata for long-lasting cheese texture? Faster ripening times and unique flavors in continental cheese? Optimizing production? Whatever the need, our products will meet them.

In fact with 100 years’ experience in the cheese industry, our combination of products and expert people we can help you build a winner.

Delvo®Cheese is phage robust, reliable and consistent, easy-to-use.


By using Delvo®Cheese CP-500, cheesemakers can get up to 1.3% more mozzarella from the same inputs. It achieves this increased yield by packing more moisture into the mozzarella.

But increased yield is not the only benefit. The combination of Delvo®Cheese CP-500 and Maxiren®XDS, fermentation produced chymosin coagulant, leads to improved texture and superior sliceability throughout a long shelf life.

Delvo®Cheese CP-500 also improves the pizza-eating experience! Consumers will particularly notice an improved stretch and melt behavior, as well as a more buttery taste and less browning.

More information you will find HERE.

Looking to improve starter productivity? The Delvo®TEC range of high activity blended cultures has the answer. With Delvo®TEC manufacturers now have a reliable way to avoid the processing and product variation often associated with cheese. Providing precise and consistent process times across a wide range of applications, Delvo®TEC cultures guarantee high quality, accurate results - time after time. Delvo®TEC cultures have been developed with stability in mind. Suitable for all cheese types, the Delvo®TEC range is psecifically designed for in-vat starter applications. It offers:

1. Improved efficiency and reliability.

2. Enhanced flavour and texture in fresh fermented products and cheese types.

3. Greater production versatility

4. precise and consistent process times.

5. Controlled acid developement.

Taste, texture and appearance are not details - they're key points of difference between success and failure. You understand the details and need to use the right tools to differentiate yourself from the competition. Delvo®ADD cultures provides cheese manufacturers with the tools to develop an endless variety of truly unique and distinct flavour and texture profiles. offering unrivalled taste and texture combinations, Delvo®ADD gives you outstanding results to tempt consumers and keep them coming back for more. 


1. Enhanced end-product appeal.

2. Creamy texture and increased moisture content - even in reduced fat cheeses.

3. Added mouthfeel.

4. Unique and distinctive flavour profiles.

5. Improved maturation.

6. Fat replacement.

7. Improved yields and cost efficiencies.

Maxiren® is a range of fermentation produced 100% pure chymosin, produced from yeast Kluyveromyces lactis. Delivers high yields and consistent quality for all cheese types. Maxiren® ensures the maximum milk coagulation and ensures constant taste and aroma development during the ripening of cheese. It also guarantees high purity, consistent quality and stable enzymatic activity. Suitable for all varieties of cheese.


The combination of Delvo®Cheese CP-500 and Maxiren®XDS, fermentation produced chymosin coagulant, leads to improved mozzarella texture and superior sliceability throughout a long shelf life.

More information you will find HERE.

Fromase®XLG is a range of microbial coagulants from the fungus Rhizomucor miehei suitable for all cheese types. Stands for the purest microbial rennet on the market. 

1. Pure coagulant with no side activities.

2. Cost-effective alternative to fermentation produced chymosin and animal rennet.

3. Preservatives free.

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