PerfectaMYL®
PerfectaMYL® for the best cheese experience, great usability and higher profitability
Make processed cheese melt, stretch and feel right. Processed cheese margins are made or lost on three things: what you pay for protein, how much finished cheese you get out of your raw material, and how fast your line runs. PerfectaMYL® is a potato starch range built for all three. It replaces milk proteins so you need substantially less casein, binds water and whey into the product structure so more of your input ends up as finished cheese, and supports faster firming on the line. It also eliminates two common causes of packaging failures and shortened shelf life: stickiness and water migration. PerfectaMYL® integrates into existing formulations without significant process changes, delivering stability, a lower cost-in-use and the freedom to create the cheese texture you need.
From stretchy pizza toppings to sliceable blocks and shreds, neutral taste, high water-binding capacity and great pasting temperature behaviour make PerfectaMYL® a strong functional base for every cheese application. Different cheese applications require different approaches. The PerfectaMYL® range offers tailored starch solutions and replacement levels to meet specific functionality and texture requirements.
In pizza cheese, PerfectaMYL® maintains melt flow and consistent stretch under high oven temperatures, and keeps its presence after heating rather than thinning out. Use it to meet performance standards that foodservice operators and customers demand while also lowering casein cost.
In sliceable block and shreddable formats, consistent texture is what keeps a product on spec from production line to plate. PerfectaMYL® controls texture consistency and prevents the stickiness and water migration that cause packaging problems and shorten effective shelf life.
High water-binding capacity lets PerfectaMYL® hold more moisture and whey inside the cheese structure rather than losing it, so you get more finished product from the same raw material. The same functionality supports extension routes: building volume around a smaller share of cheese solids, or making productive use of trim and rework that would otherwise go to waste. Both routes lower your cost per kilo of finished cheese without changing the melt, stretch and bite your customers expect.
Faster firming, faster lines
In slice-on-slice and individually wrapped slice production, PerfectaMYL® supports faster set and firming on the line. That means higher throughput and better use of existing capacity, without capital investment.
“PerfectaMYL® is more than a starch. It’s a toolbox for different cheeses. We co-create the best PerfectaMYL® solution with our customers to make sure every recipe performs, technically and commercially.”
Roy de Vries
Customer Application TechnologistMore information
Frequently asked questions
Lower casein cost, better yield, faster lines
Our PerfectaMYL® toolbox delivers melt, stretch and texture control across processed cheese formats, while helping you get more finished product from the same raw material. Talk to our experts to identify the most suitable solution for your application and start producing processed cheese that melts, stretches and feels right.
