CULTURES AND SOLUTIONS FOR ACID SET CHEESES
Acid-set cheeses are those produced using the spontaneous coagulation of milk (and therefore with minimal or no use of coagulants). This is achieved through fermentation of lactose by lactic acid bacteria with production of lactic acid.
Sacco System produces and distributes a wide range of cultures and solutions for production of acid-set cheeses such as spreadable cheese (cream cheese), Petit Suisse and Labaneh (or Labneh), which are designed to improve milk and dairy production and guarantee high-quality products, supporting a simple process flow and reliable and constant production.
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PROTECTIVE CULTURES
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