With over 70 years of experience behind, Sacco has developed a range of lactic cultures for pasta filata cheeses and mozzarella to improve dairy production and create high-quality products, ensuring a simple flow and a reliable and constant production.
We call "pasta filata/stringy cheese" the cheese of which the curd is immersed in hot water (or in warm whey) and then subjected to "spinning". High temperatures and acidity transform the structure of the curd that becomes plastic and fibrous and therefore allows the cheese to melt and be pulled into filaments.
Examples of pasta filata cheeses are mozzarella, pizza cheese, fiordilatte, provola, provolone, caciocavallo. Sacco System has recently produced a new line of lactic cultures for the production of mozzarella pizza capable of guaranteeing a product with unique characteristics and exceptional performance.
Thanks to study and passion, the Sacco System Research and Development Department has made it possible for the company to develop "MARGHERITA | Italian pizza cheese cultures", a new line of specific lactic acid bacteria for the production of mozzarella for pizza that ensures:
The line of lactic cultures for pizza cheese "MARGHERITA" is made up of two specific products that guarantee an excellent speed of acidification and are available in freeze-dried and frozen versions (Lyofast and Cryofast):
From passion and tradition, Sacco System has developed a unique product that brings the quality of Made in Italy to the top worldwide.