Ingredients

4Protection is the Sacco line of ferments for the protection of products from the development of unwanted microorganisms. 4Protection cultures are made of 100% natural lactic bacteria that help maintain the structural and sensory quality of products during shelf life.

Not only rennet and coagulants. Caglificio Clerici produces and markets a wide range of products useful during all stages of cheese production.

In addition to animal rennet, Caglificio Clerici produces a complete range of coagulants for cheese of vegetable and microbial origin, produced by fermentation of selected microorganisms and particularly suitable for the production of vegetarian and vegan cheeses.

Rennet is an ingredient used in the production of cheese to coagulate milk and separate its solid part (curd) from the liquid one (whey).

Lactic ferments (more correctly called “lactic bacteria”) are microorganisms that through a catabolic process (fermentation) are able to degrade lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid.

Lactase is a natural enzyme that is produced in the early stages of life in mammals and which is able to split lactose into two monosaccharides (glucose and galactose) and ensure its controlled elimination or reduction.

“Secondary bacterial flora” (or NSLAB, Not starter lactic acid bacteria) is a term that encompasses a particular category of lactic ferments that do not intervene in the initial fermentation stage, but on the secondary stages of dairy production.

Growing media are solutions of products consisting of milk components, mineral salts and vitamins, and are used as milk substitutes in the production of industrial grafts (indirect inoculum fermentation).