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.

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.

“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.