PerfectaMYL®
Make processed cheese melt, stretch and feel right
PerfectaMYL® allows you to produce processed cheese that melts, stretches, slices and shreds but requires 40–78% less casein. It eliminates two common causes of packaging failures and shortened shelf life: stickiness and water migration. PerfectaMYL® integrates into existing formulations without significant process changes. In short, it delivers cost-effective stability and the freedom to create the cheese texture you need.
Case studies
Innovation and information
Pizza cheese and foodservice formats
In pizza cheese, PerfectaMYL® maintains melt flow and consistent stretch under high oven temperatures. Use it to meet performance standards that foodservice customers demand while also lowering casein cost.
Sliceable and shreddable formats
In sliceable block and shreddable formats, PerfectaMYL® controls texture consistency and prevents stickiness and water migration. Replacement levels of up to 40–78% are achievable depending on target texture, with recipe support calibrated to each format.
Plant-based cheese
From stretchy pizza toppings to spreadable cream cheese, neutral taste, high water-binding capacity and thermo-reversible gelling behaviour make PerfectaMYL® a strong functional base for every plant-based cheese application.
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Frequently asked questions
Reduce casein costs without touching the sensory profile your customers expect
PerfectaMYL® delivers melt, stretch and texture control across processed cheese formats. Talk to our experts about the right grade for your application and start producing processed cheese that melts, stretches and feels right.
