AILAZYME® PHL-A2

Improved Cheese Yield and Curd Performance for Modern Mozzarella Production

AILAZYME® PHL-A2 is designed for dairy processors working with Mozzarella and Pasta Filata cheese production, where yield, curd structure, and fat retention are important process targets. The enzyme is a phospholipase A2 that hydrolyzes phospholipids into lysophospholipids and is used as a processing aid in cheese milk prior to rennet addition.

In cheese production, this enzymatic treatment helps modify the fat globule membrane and improves the retention of fat and moisture within the curd. The result is reduced fat losses into the whey, improved curd structure, and better texture in the final cheese. In Mozzarella and related cheese applications, AILAZYME® PHL-A2 can also contribute to higher cheese yield, with typical improvements in the range of approximately 1–3% after moisture adjustment, depending on milk composition and process conditions.

Applications

Typical Dairy Applications

Mozzarella Production

Pasta Filata Cheese

Cheese Yield Optimization

• pizza mozzarella

• industrial mozzarella production

• cheese milk treatment before coagulation

• Pasta Filata–type cheese production

• stretched-curd cheese systems

• cheese processes where fat retention and curd consistency are important

• reduced fat losses into whey

• improved fat and moisture retention in curd

• yield improvement projects in cheese production

Why Dairy Processors Choose AILAZYME® PHL-A2

Improved Fat Retention in Cheese Curd

Helps retain more fat within the cheese curd by modifying phospholipids in cheese milk before coagulation.

Reduced Fat Losses into Whey

Supports improved process efficiency by reducing fat losses during cheese manufacture.

Better Curd Structure and Cheese Texture

Contributes to improved curd structure and a better texture in the final cheese.

Cheese Yield Improvement

In Mozzarella and related applications, the enzyme can support higher cheese yield, typically around 1–3% after moisture adjustment, depending on milk composition and process conditions.

How AILAZYME® PHL-A2 Works

AILAZYME® PHL-A2 is a phospholipase A2 enzyme that acts on phospholipids in cheese milk, specifically cleaving the sn-2 position and converting phospholipids into lysophospholipids. In practical cheese processing terms, this treatment helps improve fat globule membrane modification prior to coagulation.

When added to cheese milk before rennet addition, the enzyme helps improve fat and moisture retention in the curd and reduces fat losses into the whey. This contributes to more efficient cheese manufacture and supports improved yield and final cheese quality, especially in Mozzarella and Pasta Filata applications.

Quality & Compliance

Produced for the Global Dairy Industry

• Food-grade phospholipase A2 for dairy applications

• Developed for Mozzarella and Pasta Filata cheese production

• Manufactured according to JECFA purity specifications and compliant with FCC food enzyme recommendations

• Produced without animal-derived raw materials or animal-based processing aids

Technical Use

Application in Cheese Milk

AILAZYME® PHL-A2 is intended to be added directly to cheese milk prior to rennet addition, after milk standardization and pasteurization. After enzyme addition, the milk should be mixed for 20–30 minutes before coagulation. Cheese making can then proceed according to standard processing conditions, with no modifications required to coagulation, stretching, or downstream processing steps.

Need Technical Information About AILAZYME® PHL-A2?

Request the Technical Data Sheet and discuss your Mozzarella or Pasta Filata cheese process with our technical team.

We can help identify the most suitable dosage strategy based on your milk composition, cheese type, yield targets, and process conditions.