STARTER CULTURES

Starter cultures for Cheese, Yogurt, sour cream, fermented butter and fermented milk.

A complete range of lactic acid bacteria for the dairy sector.

The lactic cultures (more correctly called " Lactic Acid Bacteria ") are microorganisms which, through an enzymatic process, are able to metabolize lactose, that is the sugar contained in milk and its derivatives.

Sacco System produces starter cultures, with direct and indirect inoculation, to be used during the preparation of dairy products. In particular, Sacco lactic acid bacteria are suitable for the production of cheeses (hard, semi-hard and soft), yogurt, sour cream, fermented butter and for fermented milk in general.

Sacco also produces a wide range of probiotic lactic cultures, that is to say, lactic bacteria able to resist digestive action and bring benefits to intestinal health, keeping the balance of the bacterial flora intact and improving the general well-being of man.
Live lactic cultures, also called probiotic cultures are studied and produced by Sacco for the specific production of dairy products.

Sacco lactic cultures – The product lines

Sacco products are designed for every need: freeze-dried or frozen, the Sacco lactic acid bacteria can be used both for direct and indirect inoculation:

  • Lyofast: it is a complete range of products for the dairy application: it consists of freeze-dried starter cultures specifically designed for direct inoculation during milk processing. Lyofast cultures are available in packs of 5 to 50 UC; other quantities are available on request.
     
  • Cryofast: these are lactic acid bacteria frozen in pellets, available in the standard quantities of 50 UC; other quantities are available on request
     
  • Lyoto: this is a complete range of lyophilized lactic bacteria used for the preparation of industrial grafts. The best results, in terms of quality, standardization and control, are obtained when Lyoto cultures are used in combination with the special Lacmon cultural medium, enriched with bioactivators and vitamins.
     
  • Cryostart: it is the range of frozen lactic ferments for the preparation of industrial grafts.

The technical specifications for each kind of starter cultures can be found using the "search" button in the upper right corner or in the section "search the technical data sheet".

 

 


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Starter cultures for the dairy sector | Sacco System
A wide range of lactic acid bacteria for the production of cheese, yogurt, sour cream, fermented butter and fermented milk. Find out more!