Moulds
Moulds are essential ingredients for the production of cheeses and other food products with specific aesthetic and organoleptic properties (such as blue cheeses and bloomy-rind cheeses). Through processes of proteolysis and lipolysis, moulds make an important contribution to aroma formation and to the development of the final structure and the aesthetic properties of cheeses.
In addition to green-blue moulds for the production of blue cheeses (gorgonzola, Roquefort, Stilton, etc.), the range of Sacco System moulds includes strains of white moulds for the production of bloomy-rind cheeses and many other types of moulds for the production of numerous cheeses and other products.
In particular:
- Penicillium roqueforti for gorgonzola and other blue cheeses.
- Penicillium camemberti for cheeses including Camembert and Brie, with a bloomy rind.
- Penicillium nalgiovense for the production of salamis.
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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.
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.
Lactase
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.
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.