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