4Protection cultures – Dairy
Lactic Acid Bacteria for the Natural Protection of Dairy Products
4Protection is Sacco’s line of cultures designed to protect products from unwanted microorganisms. The 4Protection cultures are composed of 100% natural lactic acid bacteria that help preserve the product’s quality throughout its shelf life without impacting its structural or sensory attributes.
Sacco System has developed specific lines of lactic acid cultures for the natural protection of cheeses, yogurts, and fermented milk products.
4Protection product lines for hard cheeses
These are specific products designed to counteract the growth of unwanted yeasts and molds while preserving the taste, aroma, and texture of the product. These products are compatible and combinable with each other to meet the needs of every customer.
The products in this line are effective allies in reducing the potential growth of Listeria in soft cheeses (bloomy rind cheeses), semi-hard cheeses (continental cheeses category), hard cheeses (such as Gruyère and Comté), and blue cheeses (such as Gorgonzola).
Useful for reducing the occurrence of defects such as cracks and swelling in semi-hard and hard cheeses.
Contain the development of bacteria belonging to the Pseudomonas species.
Contain the development of Gram-negative bacteria.
These products are suitable for containing the development of gas-producing microorganisms, particularly heterofermentative lactobacilli.
PerforMilk stabilizes casein and total protein, preventing degradation and improving overall milk quality.
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Probiotics for the food industry
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.
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.
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.
4Protection cultures – Fish
The 4Protection Sacco bacteria have been designed to protect from listeriosis risk raw fish (smoked salmon and processed fish), fish packaged by counter frigo (sea bass fillets, trout, salmonate trout, etc.) Fresh sea and lake fish sold and many other fish products of different nature.