Your Taste, Our Passion
Follow us on Social Media
Maysa
As a pioneer in the dairy sector, Maysa is one of the largest producers and key players in the food & dairy ingredients market with an extensive range of solutions in their portfolio.
-
Natural Preservatives
-
Stabiliser & Emulsifier Systems
-
Ice-Cream
-
Yogurt & Fermented Product
-
Cheese Stabiliser
-
Sauce Stabiliser & Emulsifier
-
Stabiliser & Emulsifier Systems
TextuRole product range consists of texturizing systems that provide functional solutions for dairy and food applications.
Products and solutions can be tailored in accordance to a customers particular needs to find an appropriate solution to any issue associated with textural parameters such as hardness, softness, stickiness, gumminess, consistency,
viscosity and so on.
This product range has a competitive advantage as it is more cost effective than market alternatives.
Portfolio includes a broad range of products for:
-
Ice-cream Stabiliser and Emulsifier Mixes
-
Yoghurt and Fermented Product Stabiliser and Emulsifier
-
Cheese Stabiliser
-
Sauce Stabiliser and Emulsifier
Animal Rennets
The Mysecoren range consists of completely calf and bovine based animal rennet products.
Carefully selected crude materials are cleaned and frozen at a very low temperature and processed through a highly specialised extraction method developed by Maysa. Active materials and enzymes are then purified and standardised through a number of processes.
Product range varies in Chymosin/Pepsin ratio and milk clotting activity, for use in the production of different types of cheese.
The entire Mysecoren range is Halal certified and conforms to the current standards.
Fermented Chymosin
Chymo-ren and Mysfermente are 100% pure chymosin enzyme preparations, which are produced by using r-DNA technology and show a similar function to the animal rennet during the cheese production and maturation.
They are alternative products that could be used instead of animal rennet in cheese production.
These products are excellent coagulants for all kinds of cheese.
Microbial Coagulants
Microbial coagulants are produced under the Yayla range in liquid form and the Mucoren range in granulated form.
These products are microbial based proteolytic enzyme preparations derived from the fungus, Rhizomucor Miehei strain which has been successfully used in cheese production for decades.
The enzyme is very similar to chymosin with respect to many aspects and suitable for a very wide range of cheeses.
These products are very cost effective products in comparison with similar ones.
Starter Cultures
Mystarter range consists of completely dairy-based freeze-dried cultures.
Specially selected culture strains from an impressive culture collection are grown in culture medium and respectively concentrated, freeze-dried and blended with others cultures.
With such a broad portfolio of cultures it is easy to select an appropriate culture for any dairy application in terms of customer specific needs and preferences, including:
-
Yoghurt & Fermented Milk Cultures
-
Cheese Cultures
-
Yo-tech Series
Culture Growth Media
Milkecol is an ideal culture growth media range and intended for secured propagation of dairy bulk starter cultures.
The product range stimulates lactic acid bacteria growth during lactic fermentation. It contains some special substances to prevent bacteriophage proliferation and maximise lactic culture population due to its buffer system and rich nutritional value.
Milkecol is a cost-effective and user-friendly product range compared to conventional media such as milk, reconstituted milk, etc. as 6% percent of reconstitution is enough for bulk starter media preparation.
Milk - o - Guard
Milk-o-guard is a natural product used as an anti-microbial agent for various food products.
It is a very effective food preservative and safeguard for food safety and shelf-life extension.
It inhibits certain strains of food-borne pathogens, such as E. coli, Coliform bacteria, L. monocytogenes, S. aureus and others.
Natamycin
Maymicin is a natamycin (pimaricin) product and naturally occurs in the bacterium, Streptomyces natalensis. Natamycin controls the spoilage of various foods caused by yeast and moulds.
It is easily applied in fermented dairy and meat products. It is very effective against yeast and mould growth, but not bacteria.
Nisin
Maynisin is a pure nisin product.
Nisin is a polypeptide produced by Lactococcus lactis. It is a natural and very effective food preservative. Nisin has antimicrobial activity against a wide range of gram positive (+) bacteria.
It also inhibits certain strains of pathogens such as C. botulinum, S. haemolyticus, L. monocytogenes,
S. aureus, B. stearothermophilus, B. subtilis and some others.
Maylysozyme
Maylysozyme is a lysozyme product in the form of lysozyme chloride. It is a kind of enzyme naturally occurring in many organisms such as plants, birds, mammals. Maylysozyme is obtained from chicken egg white.
Maylysozyme is used in cheese production to prevent “late blowing”. This phenomenon is caused by the growth of Clostridium tyrobutyricum that is generally seen in high pH semi-hard and hard cheeses.
Enzyme Modified
Cheese & Butter
FlavoRole is an exact solution for cheese and butter flavour applications.
FlavoRole's Enzyme Modified Cheese (EMC) and Enzyme Modified Butter (EMB) product ranges consists of 100% dairy-based ingredients.
FlavoRole products can be defined as ‘’high concentrated real cheese & butter flavours’’ with a 20 - 40 higher flavour intensity than the real natural product.
The most notable characteristics of this flavour product range are identical to that of natural product.
Horeca
Developed through years of experience and proven success within the ice-cream stabiliser production sector, Fretta is a popular range of quality and ready to use premix solutions ideal for cafes, pastry shops and restaurants and other food service industries.
This includes:
-
Ice Cream Bases & Pastes
-
Cold & Hot Drink Powders
Milk Protein Based Blends
A full range of milk protein based products was developed for the production of processed cheese and cheese analogues in particular to help balance the protein/dry matter ratio, and improve the product structure and texture.
Emulsifying Salts
Emulsifying salts are made up of phosphate and citrate salts that are developed to provide emulsification of raw materials, adjust the structure as well as the pH values with the process cheese.
