Lactase
Lactase is a natural enzyme produced during the initial phases of the life of mammals. It is capable of breaking down lactose into two monosaccharides (glucose and galactose), thus ensuring its elimination or controlled reduction.
On this basis, lactase allows the production of lactose-free (or low-lactose) milk and milk derivatives, which can be consumed without problems by individuals with an intolerance to these sugars.
Clerici lactase (a company of the Sacco System group) does not alter the organoleptic characteristics of finished products and is available in 500-gram packages, with different formulations tailored to the product being made.
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Lipase
Pregastric lipase is an enzyme used to enhance the flavour of cheeses, enriching them with distinctive aromas. Lipases of veal give a sweet and slightly spicy taste, those of lamb give a more pronounced flavor while lipases of kid provide a strong and spicy taste.
Yeasts
Yeasts are a group of important micro-organisms for the production of certain dairy products. Their contribution is fundamental to the creation of the correct structure and aroma of specific cheeses or fermented milks.
Non-starter lactic acid bacteria – NSLAB
“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.
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.