NON-STARTER LACTIC ACID BACTERIA - NSLAB

  • NON-STARTER LACTIC ACID BACTERIA - NSLAB 1

Non-starter lactic acid bacteria are a specific category of live cultures that are not involved in the initial phase of fermentation but in the secondary phases in the production of milk and dairy products.

Specifically, secondary microbiota acts during processes such as ageing of cheese and eye formation (creation of the holes that are typical of certain cheese products), in order to achieve specific organoleptic properties associated with different cheese varieties, whilst also limiting unwanted odours caused by the proliferation of bacterial contaminants.

Sacco System secondary bacterial flora allows the development of a very wide range of cheese types with different structures and aromas. Specifically, Sacco System aromatization cultures are designed to offer more flavour to products, whilst the range of propionic bacteria allows the right level of eye formation to be achieved for specific types of cheese, also developing the typical aroma associated with them.

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Non-starter Lactic Acid Bacteria - NSLAB | Sacco System
NON-STARTER LACTIC ACID BACTERIA - NSLAB - Non-starter lactic acid bacteria are a specific category of live cultures that are not involved in the initial phase of fermentation but in the secondary phases in the production of milk and dairy products. Specifically, secondary microbiota acts during processes such as ageing of cheese and eye formation (creation of the holes that are typical of certain cheese products), in order to achieve specific organoleptic properties associated with different cheese varieties, whilst also limiting unwanted odours caused by the proliferation of bacterial contaminants. Sacco System secondary bacterial flora allows the development of a very wide range of cheese types with different structures and aromas. Specifically, Sacco System aromatization cultures are designed to offer more flavour to products, whilst the range of propionic bacteria allows the right level of eye formation to be achieved for specific types of cheese, also developing the typical