BEYAZ MZ 66

Stabilizing and Structure Hardening: Enhances the stability and firmness of the product.
Flexibility in Product Structure: Increases the flexibility, making the product more versatile.
Fiber Formation: Supports the formation of fibers within the product, which is essential for achieving the desired texture.
Melting and Elongation: Improves melting properties and elongation, which are critical for products like Mozzarella.
Non-Burning: Prevents burning during cooking, ensuring the product maintains its quality.
Late Hardening: Delays hardening within pita/pizza, maintaining the desired texture for a longer period.
Non-Sticking: Reduces sticking in sliced yellow cheese, making it easier to handle and slice.
Slicing: Improves the ease and quality of slicing, important for various cheese applications.