Live cultures and solutions for stretched-curd cheeses

Cultures and Solutions for Stretched-curd Cheeses

Stretched-curd cheeses are those where the curd is immersed in warm water and “stretched”. The high temperatures and acidity transform the structure of the curd that becomes elastic and workable, allowing the cheese to be stretched into strands.

Sacco System produces and distributes a wide range of live cultures and solutions for production of stretched-curd cheeses, particularly for mozzarella, pizza cheese, fiordilatte, provola, provolone and caciocavallo.

Sacco System ingredients are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production.

STARTER CULTURES
STARTER CULTURES

Freeze-dried and frozen live cultures to start fermentation of the product

RENNET AND COAGULANTS
RENNET AND COAGULANTS

Directly from Caglificio Clerici, rennet and enzymes of various types for the coagulation of milk and dairy products

4PROTECTION SEMI-HARD DAIRY
4PROTECTION SEMI-HARD DAIRY

Culture solutions for the natural protection of the product from unwanted organisms.

PROBIOTICS FOR THE FOOD INDUSTRY
PROBIOTICS FOR THE FOOD INDUSTRY

Probiotic bacteria that can benefit the health of consumers.

NON-STARTER LACTIC ACID BACTERIA - NSLAB
NON-STARTER LACTIC ACID BACTERIA - NSLAB

Cultures that act during the second phase of maturing to develop typical textures and aromas in milk and dairy products.

GROWTH MEDIA AND FUNCTIONAL PROTEINS
GROWTH MEDIA AND FUNCTIONAL PROTEINS

Solutions to replace milk or whey in the production of industrial starters

COMPLEMENTARY PRODUCTS
COMPLEMENTARY PRODUCTS

Complementary solutions to improve, define and protect product characteristics.

LACTASE
LACTASE

Enzyme used to make products without lactose or with a low lactose content

LIPASE
LIPASE

Natural enzymes used to enrich the flavour of dairy products

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Cultures and Solutions for Stretched-curd Cheeses | Sacco System
Stretched-curd cheeses are those where the curd is immersed in warm water and “stretched”. The high temperatures and acidity transform the structure of the curd that becomes elastic and workable, allowing the cheese to be stretched into strands. Sacco System produces and distributes a wide range of live cultures and solutions for production of stretched-curd cheeses, particularly for mozzarella, pizza cheese, fiordilatte, provola, provolone and caciocavallo. Sacco System ingredients are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production.