Cultures and solutions for yoghurt and fermented milks
Yoghurt and fermented milks are special milk and dairy products that are obtained through coagulation without removing the whey, relying exclusively on the action of cultures that acidify the product and remain alive through to consumption.
Sacco System produces and distributes a wide range of cultures and solutions for production of fermented milks and yoghurt and is particularly recommended for buttermilk, filmjölk, piimä, sana, lassi, dahi, ryazhenka, laban, and yoghurt (set, stirred, filtered, drinking, diluted, frozen, and ambient).
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.
