From 1998 to the present, Sacco has selected ferments and white mold for protection against the pollutant microorganisms of yogurt, fermented milk, fresh, semi-hard and hard cheeses, without letting them interfere with the native cultures or cultures otherwise used in production. The cultures of the 4Protection line help control and protect the product from alteration and improve the shelf life. Seeing as they oppose the possible contaminants in a natural way they can be used in products with "clean label" claims because they are characterized by a natural bio-protection. Many of micro flora employed have been chosen, also between probiotic micro-organisms, of which the specific efficacy against possible pollutants, has been studied and supported by demonstrated studies, by microbiological tests and by sensory analysis of the product.
The selected 4Protection ferments do not acidify, nor alter the organoleptic characteristics of the product and they adapt easily even to refrigeration temperatures. The multiple applications are designed according to the characteristics of the product, the technological process and the desired performance.