Sacco System develops range of Italian pizza cheese cultures
With over 145 years of experience, Sacco System has developed a range of lactic cultures for pasta filata cheeses and mozzarella which the company says will improve dairy production and create high-quality products whilst ensuring a simple flow and a reliable and constant production.
Sacco System’s new range of cultures are labelled “MARGHERITA | Italian pizza cheese cultures”: specific lactic acid bacteria for the production of mozzarella for pizza that, according to Sacco, ensures:
- better fermentation speed
- better stretchability
- fine slicing
- standardisation of production time
- slow post acidification
- excellent browning control.
The line of lactic cultures is made up of two specific products that reportedly guarantee an excellent speed of acidification and are available in freeze-dried and frozen versions (Lyofast and Cryofast): ST Regina – M and ST Regina – S.
For more information, visit: www.saccosystem.com.
