QUESTIONS AND ANSWERS
LIVE CULTURES AND SOLUTIONS FOR FERMENTED BEVERAGES
Fermented beverages are liquid or semi-liquid preparations that require a fermentation process for their production. They have very ancient origins and have a slightly acidic flavour, sometimes containing carbon dioxide, offering varying degrees of ...
LIVE CULTURES AND SOLUTIONS FOR FERMENTED VEGETABLES
Fermentation is an ancient process that guarantees preservation of foods that otherwise deteriorate, including vegetables. This method of preservation is also used in industrial processes for the production of pickled carrots and gherkins, olives and ...
LIVE CULTURES AND SOLUTIONS FOR PLANT-BASED PRODUCTS
The range of cultures for plant-based cultured products intended for vegan, vegetarian, and lactose intolerant consumers The demand for lactose-free or plant-based foods and drinks is constantly increasing, as is the demand for alternative products ...
LACTIC ACID BACTERIA FOR NATURAL PROTECTION OF SEMI-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 ...
LACTIC ACID BACTERIA FOR NATURAL PROTECTION FOR PLANT-BASED FERMENTED PRODUCTS
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 ...
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 ...
LACTIC ACID BACTERIA FOR NATURAL PROTECTION OF CHEESES AND FRESH PRODUCTS
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 ...
LACTIC ACID BACTERIA FOR THE NATURAL PROTECTION OF SOFT CHEESE
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 ...
LIVE CULTURES FOR NATURAL PROTECTION OF MEAT AND SALAMIS
4Protection is a Sacco line of cultures to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help producers to create a safe product with good structural ...
LIVE CULTURES FOR NATURAL PROTECTION OF FISH AND FISH PRODUCTS
4Protection is a Sacco line of cultures to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help producers to create a safe product with good structural ...
STRETCHED-CURD CHEESE
Stretched-curd cheeses are those where the curd is immersed in warm water and “stretched”. The high temperatures and acidity transform the structure of the curd that becomes elastic and workable, allowing the cheese to be stretched into strands. ...
WHITE CHEESE
White cheese is coagulated and stored in brine. Commonly produced in Eastern Europe, the Balkans and the Middle East, there are many local varieties and some of these (such as feta and halloumi) are now popular all around the world. Sacco System ...
SOFT CHEESE
Soft cheeses are characterised by a high water content (between 45% and 70%) and therefore by a very moist texture that gives them their softness. These cheeses generally undergo limited ageing (sometimes just a few days). Sacco System produces and ...
PDO CHEESE
Sacco System offers ingredients that can be used for the production of PDO cheeses. PDO (protected designation of origin) is a classification assigned by the European Union to foods with particular qualitative characteristics that essentially or ...
BLUE CHEESE
Blue cheeses feature the typical blue, green and grey veining of cheeses produced with the cultures, moulds and yeasts that give this type of cheese particular characteristics. Sacco System produces and distributes a wide range of cultures, yeasts, ...
YOGHURT AND FERMENTED MILK
Yoghurt and fermented milks are special milk and dairy products that are obtained through coagulation without removing the whey, relying exclusively on the action of cultures that acidify the product and remain alive through to consumption. Sacco ...
VILLI
Viili is a fermented milk traditionally from Finland, produced through the combined microbial action of cultures and Geotrichum candidum, a mould that creates a sort of velvety film on the surface of the product. Sacco System produces and distributes ...
CULTURES AND SOLUTIONS FOR STIREED YOGHURT (GREEK STYLE)
Stirred yoghurt is a product made through acid coagulation of cow's milk, goat’s milk or sheep’s milk. The coagulated material is broken up with blades that stir the product at the end of the coagulation phase, before its removal. Sacco System ...
ROBIOLA
Robiola is an Italian fresh soft cheese, usually made with a short ageing process, which has a soft and creamy consistency and is produced in various areas of northern Italy from goat’s milk, cow's milk, sheep's milk or a blend. Sacco System produces ...
FERMENTED CREAM
Fermented cream (also referred to as sour cream) is an ideal base ingredient for pastry products, but is also used in many cuisines around the world as an accompaniment or as a substitute for traditional cream. Sacco System produces and distributes a ...
COTTAGE CHEESE
Very popular in central Europe and the US, cottage cheese is a type of fresh cheese produced with drained, unpressed curd. Optional addition of skimmed milk enhances the flavour and aroma. Cottage cheese has a slightly acidic aroma and a flavour ...
BUTTER
Butter is a dairy product made from cream (the fatty portion), which is extracted and undergoes various processes such as pasteurization and churning. Generally produced from cow's milk, butter is used the world over for sweet and savoury recipes, as ...
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 ...
EMMENTHAL CHEESE
Emmanthal is a medium-hard cheese, classified as a Swiss-type cheese. It is distinguished by large-walnut sized holes or "eyes" formed during the fermentation process.
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 ...
PASTA FILATA
Mozzarella: The Italian Legend Pasta Filata is a cheesemaking technique for stretched- or pulled- curd cheese styles. These young, mild and often buttery cheeses are moist, with an elastic texture. Our Pasta Filata cultures range ensures you a steady ...
SPEED UP RIPENING OF CHEESE
Semi-hard cheeses are very popular with consumers since their wide range of applications, they can be eaten as they are or included in many food preparations as ingredients. Cheese ripening or cheese maturation is a process in cheese-making, changing ...
PROBIOTIC BLENDS
The global population is aging faster than ever before. SACCO System created a range of probiotic blends perfect for our busy lives. Sport (performance improvement) 1 Bill cfu/g per day. Healthy aging (inflammaging/sarcopenia) 5 Bill cfu/g per day ...
PROBIOTICS FOR THE FOOD INDUSTRY
Probiotic bacteria (from the Greek pro-bios, “supporting life”) are a specific group of live cultures that can offer benefits for the entire human body, starting with colonisation of the intestine. More and more companies in the food industry are ...
CHEESE TASTING
A flavorful and appetizing selection of cheeses to taste. A variety of cheeses, soft cheese, hard cheese, blue cheese and herbed cheese an excellent choice for a cheese platter
ADDING OF DRY INGREDIENTS TO ANY PRODUCT
With the addition of dry ingredients to any product, always following these guidelines: Always add all the dry ingredients e.g. sugar, stabilizer together. Blend well to ensure an even distribution of all the dry ingredients. Mix the dry ingredients ...
IF I ALREADY USE A TITRATION METHOD AND pH TESTING MILK, WHY SHOULD I USE ALIZAROL?
ALIZAROL IS A CHEMICAL DYE COMMONLY USED IN THE DAIRY INDUSTRY FOR TESTING MILK QUALITY. WHILE TITRATION AND pH TESTING ARE EFFECTIVE METHODS, ALIZAROL OFFERS SOME DISTINCT ADVANTAGES. SENSITIVITY ALIZAROL IS HIGHLY SENSITIVE TO CHANGES IN MILK ...
PROCESSING OF DAIRY PRODUCTS
A brief discussion on the main types of processes in commercial dairy processing plants. Emphasis on quality and safety.
SACCO ANTI-LISTERIA CULTURES FOR FISH
Starter cultures are beneficial bacteria that are essential for the production of safe and consistent aged salamis with a long shelf life, increasing food safety and guaranteeing a uniform production process and stability throughout shelf life. ...
4PROTECTION - SPECIAL LIVE CULTURES FOR NATURAL PROTECTION
4Protection is the exclusive Sacco System line of lactic acid bacteria for natural protection: the bacteria used in the 4Protection line do not interfere with ferments used in the acidification process, but allow a product to be obtained that is ...
CULTURES AND SOLUTIONS FOR YOGHURT AND MILKS
Yoghurt and fermented milks are special milk and dairy products that are obtained through coagulation without removing the whey, relying exclusively on the action of cultures that acidify the product and remain alive through to consumption. Sacco ...
CULTURES FOR BAKERY PRODUCTS
Using live cultures in the production of bakery products allows control and standardisation of the mother culture or “leavening” of doughs by completely replacing baker's yeast. Sacco System has selected only the best live cultures from the mother ...
THE SOLUTION FOR PLANT-BASED CULTURED PRODUCTS
The 4Choice cultures range for plant-based fermented products are designed to support product developers of plant-based cultured products: Starter cultures: for plant-based spoonable and drinkable fermented specialities. Developed to improve the ...
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 ...
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 ...
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