The right Proteins for the Product
MAYOLAC 500
The Mayolac 500 range is engineered for salted cheeses, providing a robust building block you can rely on. This range supports tailored structure and sensory requirements — allowing you to achieve consistent texture, optimal yield and pleasing mouth-feel. Use Mayolac 500 when your production demands a balanced solution for brined and block-style salted cheeses.
MAYOLAC 600
The Mayolac 600 series offers enhanced functional performance for your cheese-making process. With this range you’ll benefit from improved body and melt, excellent retention of shape and a smooth finish. Whether you’re producing semi-hard or hard styles, Mayolac 600 helps deliver high quality results at scale.
MAYOLAC 700
The Mayolac 700 range is designed to meet the specific demands of soft cheese types — from quark to cream cheese and other fresh styles. It enables precise control over set-time, curd structure and creaminess. Choose Mayolac 700 when you’re working with fresh, soft-set cheeses and require reliable performance and texture.
MAYOLAC 800
The Mayolac 800 range is tailored for feta, Bulgarian-style and other brined cheeses, delivering excellent performance in high-salt environments. With Mayolac 800 you’ll achieve consistent curd formation, stable structure and great sensory profile even under demanding process conditions.
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