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.

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.

Probiotic bacteria (from the Greek pro-bios, “in favor of life”) are a specific group of lactic ferments able to have a beneficial action on the whole body starting from the colonization of the intestine.

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).