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SEMI-HARD CHEESES
Semi-hard cheeses have a harder consistency and a stronger flavour compared to soft cheeses, due to a longer ageing process (up to six months). The moisture content of semi-hard cheeses is between 35% and 45%. Sacco System produces and distributes a ...
CLASSIFICATION OF HARD CHEESES
Which cheeses are classified as hard cheeses: Cheddar Pecorino Gruyere Grana Padano Emmenthal Why are they called hard cheeses? A hard cheeses is one where much of the moisture is removed from the curd during the cheesemaking process. A range of ...
HARD CHEESES WITH SACCO CULTURES
Hard cheeses are products with a relatively low water content (around 35%) and a very intense flavour derived from a long ageing process (from three months to three years). Hard cheeses include Emmental, aged Pecorino, Gruyère, Parmesan and Grana ...
LACTIC ACID BACTERIA FOR NATURAL PROTECTION OF HARD AND EXTRA HARD CHEESES
4Protection is a Sacco line of lactic acid bacteria to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help to maintain the structural and sensory ...
CHEESE ANALOGUE CASE STUDY
Cheese analogues - more widely known as cheese alternatives, are products used as culinary replacements for cheese. Analogue cheese are the products made out of dairy, partial dairy or non-dairy. Cheese analogues has a low fat and salt content. A ...