4Protection lactic acid bacteria - Semi-hard cheeses

4Protection Lactic Acid Bacteria - Semi-Hard Cheeses

Lactic acid bacteria for natural protection of semi-hard cheeses

4Protection is a Sacco line of lactic acid bacteria to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help to maintain the structural and sensory properties of products throughout their shelf life.

Sacco System has developed specific lines of lactic acid bacteria for the natural protection of semi-hard cheeses (including Gouda, Edam, Barra, Tilsit, Maasdam and many more.) 


4Protection product lines for semi-hard cheeses

  • AYM - Anti-yeast and moulds: four specific products (LPR A, LR B, LR4 PD, and CLP C) that are compatible with one another and can be combined as needed to prevent the development of unwanted yeasts and moulds, maintaining the flavour, aroma and texture of the original product.
     
  • AL - Anti Listeria monocytogenes: to reduce the possible growth of the pathogen and the risk of potentially serious illness for consumers of semi-hard cheeses. (including Roquefort, Stilton, Tilsit etc.). Compatible products: CNBAL and LPAL. 
     
  • AC - Anti Clostridia: The products in the AC line reduce the incidence of defects such as cracking and swelling. Compatible products: LC 4P1, LC 4P2, MO N4P01(produces nisin) MO N4P02 (produces nisin), MO L4P03 (does not produce nisin), MO L4P04 (does not produce nisin).
     
  • AOSM - Anti other spoilage microorganisms: to reduce the growth of unwanted microorganisms in milk and to prevent development of psychrotrophic microorganisms in milk stored beyond 8-12 hours. Compatible product: LR B.

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4Protection Lactic Acid Bacteria - Semi-Hard Cheeses | Sacco System
Lactic acid bacteria for natural protection of semi-hard cheeses 4Protection is a Sacco line of lactic acid bacteria to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help to maintain the structural and sensory properties of products throughout their shelf life. Sacco System has developed specific lines of lactic acid bacteria for the natural protection of semi-hard cheeses (including Gouda, Edam, Barra, Tilsit, Maasdam and many more.) 4Protection product lines for semi-hard cheeses AYM - Anti-yeast and moulds: four specific products (LPR A, LR B, LR4 PD, and CLP C) that are compatible with one another and can be combined as needed to prevent the development of unwanted yeasts and moulds, maintaining the flavour, aroma and texture of the original product. AL - Anti Listeria monocytogenes: to reduce the possible growth of the pathogen and the risk