Stabilizers for the production of cheeses

The stabilizers of the Ultra Tex series MT4 have been developed by the company Textra Vita for the production of all types of processed cheese, hard cheese products and cheese products for pizza, and a stabilizer for increasing the cheese yield. These stabilizers are designed to produce cheese with a homogeneous structure, allow regulating the consistency and density of the finished product, prevent the release of moisture on the surface of the cheese during storage. The use of stabilizers "Ultra Tex" MT4 allows using different types of raw materials (rennet fat cheese, rennet lean cheese, cottage cheese, albumen cottage cheese, etc.), while you get a finished product of stable quality, as well as a reduction in the raw cost price.

Heat resistant cheese product

The stabilizer "Ultra Teks" MT4-0002 is intended for the production of a hard cheese product. The cheese product obtained on the basis of this stabilizer has a hard cheese structure with good taste qualities, it is perfectly cut, rubbed and, most importantly, has excellent heat resistance, i.e. keeps its shape during baking at a temperature of 180-220 ° C for 20 minutes in a pastry or bakery product (it does not melt and does not spread).


Dosage: 14%.


The company "Textra-Vita" can also offer a ready-made cheese product made on the basis of the stabilizer "Ultra Tex" MT4-0002.

Processed cheese (starchless)

The stabilizer "Ultra Tex" MT4-0003 is used for the production of all types of processed cheese. This stabilizer makes it possible to obtain processed cheese of the necessary structure - from soft pasty to dense cutting.


Dosage: from 0.2 to 1.5%, depending on the desired structure and density of the processed cheese.

Cheese for pizza

The stabilizer "Ultra Tex" MT4-0007 is designed for the production of cheese, which melts and gives a long thread after the second heating, the type of pizza cheese imitation. This stabilizer is designed to produce a cheese product with a dense cutting structure that gives a thread after reheating. The technological process is similar to the process of production of processed cheese.


Dosage: from 7 to 12%.

Processed cheese (low mechanical impact)

The stabilizer "Ultra Tex" MT4-0008 is designed for the production of all types of processed cheese. It is recommended to use in technological processes with low and medium level of mechanical action. This stabilizer is designed to create the necessary structure of processed cheese: from soft pasty to dense cutting depending on the rate of application of the stabilizer and cheese formation. Hard cheese, lean cheese, cottage cheese, albumin curd can be used as a raw material in the production process. The structure of the finished product depends on the quantity and quality of the raw milk used in the recipe, as well as on the dosage of the stabilizer.


Dosage: from 3 to 12%.

Processed cheese

The stabilizer "Ultra Tex" MT4-0005 is used for the production of all types of processed cheese. It is recommended to use in technological processes with a high level of mechanical impact. This stabilizer is designed to create the necessary structure of processed cheese: from soft pasty to dense cutting, depending on the rate of application of the stabilizer and the cheese formation. The application of "Ultra Tex" MT4-0009 guarantees the high quality of the product throughout the shelf life. Hard cheese, lean cheese, cottage cheese, albumin curd can be used as a raw material in the production process. The structure of the finished product depends on the quantity and quality of the raw milk used in the recipe, as well as on the dosage of the stabilizer.


Dosage: from 3 to 15%.

Cheese. Increase in yield

The stabilizer "Ultra Tex" MT4-0010 allows adding additional moisture, which makes it possible to increase the yield of cheese in cheese production from 10 to 15%, depending on the dosage (from 0,2 to 0,4%) of the introduced stabilizer and on the quality of the initial materials. "Ultra Tex" MT4-0010 has excellent dispersive characteristics and allows obtaining a dense and elastic cheese bunch with good organoleptic and physical quality indicators, prevents the outflow of protein and fat in the serum, increases the yield of the finished product, allows obtaining a product with a stable consistency, prevents the release of moisture throughout the product shelf life. The use of the stabilizer "Ultra Tex" MT4-0010 does not require a change in the technological process.


Dosage: from 0.2 to 0.4%.