Starter live cultures meat and fish
Sacco System offers lactic acid bacteria for the production of all products in the food supply chain, specifically for the meat and fish sectors, the dairy industry (butter, hard, semi-hard, and soft cheeses, stretched curd and mozzarella, yogurt, and fermented milk), as well as for vegetables (olives, gherkins, and sauerkraut) and functional foods.
Lyocarni is a line of “Made in Italy” starter and protective cultures that ensure product safety while preserving its authenticity. The primary role of the starter culture is to control the production process by inhibiting microbiota growth and ensuring proper product maturation. Starter cultures are beneficial bacteria and are essential for producing safe, uniform, and preservable cured meats. They enhance food safety, ensure a consistent production process, and provide stability throughout the shelf life.
The bacteria most commonly used in the production of cured meats are staphylococci and lactic acid bacteria.
The use of staphylococci enhances the vibrant color of the meat, prevents oxidation and rancidity, and intensifies the aroma. Lactic acid bacteria facilitate the maturation and drying of the product.
Our product lines
Sacco System products are designed to meet every need: whether lyophilized or frozen, Sacco starter lactic acid bacteria can be used for both direct and semi-direct inoculation.
Lyocarni is a complete range of freeze-dried lactic acid cultures specifically designed for sausage processing. Lyocarni cultures ensure total control and standardization of the production process, promoting the development of color and aroma while inhibiting the growth of Listeria monocytogenes, thereby increasing food safety. They are available in packages for processing batches of 100, 200, 500, and 1000 kg of meat. Custom-sized packages for other dosages are available upon request.
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Moulds
Moulds are essential ingredients for the production of cheeses and other food products with typical aesthetic and organoleptic characteristics (such as, for example, cheese with a floral crust). Through proteolysis and lipolysis processes, the moulds contribute strongly to the formation of the aroma, the final structure and the appearance of the cheeses that contain them.
Complementary products for cheese
Not only rennet and coagulants. Caglificio Clerici produces and markets a wide range of products useful during all stages of cheese production.
4Protection lactic acid bacteria – Plant-based products
The 4Protection lactic acid bacteria lines are suitable for hypoallergenic products derived from any plant matrix (soy, lupin, peas, chickpeas, cashews, almonds, oats, rice) and counteract the development of unwanted yeast and mold, maintaining the taste, the aroma and texture of the product.
Rennet
Rennet is an ingredient used in the production of cheese to coagulate milk and separate its solid part (curd) from the liquid one (whey).