Cultures and solutions for cottage cheese

Cultures and Solutions for Cottage Cheese

Very popular in central Europe and the US, cottage cheese is a type of fresh cheese produced with drained, unpressed curd. Optional addition of skimmed milk enhances the flavour and aroma. Cottage cheese has a slightly acidic aroma and a flavour similar to that of cream. One of the most well-known and widespread types of cottage cheese is tworog, a traditional Russian product.

Sacco System produces and distributes a wide range of cultures and solutions for production of cottage cheese that 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

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.

4PROTECTION FRESH DAIRY
4PROTECTION FRESH DAIRY

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

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Cultures and Solutions for Cottage Cheese | Sacco System
Very popular in central Europe and the US, cottage cheese is a type of fresh cheese produced with drained, unpressed curd. Optional addition of skimmed milk enhances the flavour and aroma. Cottage cheese has a slightly acidic aroma and a flavour similar to that of cream. One of the most well-known and widespread types of cottage cheese is tworog, a traditional Russian product. Sacco System produces and distributes a wide range of cultures and solutions for production of cottage cheese that are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production.