{"id":26136,"date":"2026-07-27T10:55:45","date_gmt":"2026-07-27T08:55:45","guid":{"rendered":"https:\/\/saccosystem.com\/?p=26136"},"modified":"2026-07-27T14:25:33","modified_gmt":"2026-07-27T12:25:33","slug":"optimise-pizza-cheese-yield-and-functionality-with-the-new-st-optima-starter-culture","status":"publish","type":"post","link":"https:\/\/saccosystem.com\/en\/blog\/optimise-pizza-cheese-yield-and-functionality-with-the-new-st-optima-starter-culture\/","title":{"rendered":"Optimise Pizza Cheese Yield and Functionality with the New ST Optima Starter Culture"},"content":{"rendered":"
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\n Blog<\/a>><\/span><\/span>Optimise Pizza Cheese Yield and Functionality with the New ST Optima Starter Culture<\/span> <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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\n Optimise Pizza Cheese Yield and Functionality with the New ST Optima Starter Culture <\/h1>\n
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\n 27\/07\/2026 <\/h2>\n <\/div>\n <\/div>\n <\/div>\n\n
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More Pizza Cheese from the Same Milk Volume<\/strong> <\/p>\n\n\n\n

In today\u2019s competitive pizza cheese industry<\/strong>, manufacturers are under increasing pressure to maximise efficiency, reduce production costs, and deliver consistent product quality. At the same time, pizza cheese must meet demanding performance requirements, including excellent meltability, stretchability, taste, texture, and sliceability, particularly in low-fat cheese formulations. <\/p>\n\n\n\n

In high-volume production, even small improvements in cheese yield and processing time can generate significant economic value by increasing productivity, optimising milk utilisation, and supporting more sustainable production. <\/p>\n\n\n\n

Developed to address these challenges, ST Optima<\/strong>, the new starter culture from Sacco System, helps pizza cheese manufacturers\u2014particularly large-scale dairy operations\u2014maximize yield, accelerate acidification, and enhance cheese functionality. By enabling the production of more pizza cheese from the same volume of milk\u2014without negatively affecting whey quality\u2014ST Optima delivers greater efficiency and value throughout the production process. <\/p>\n\n\n\n

Increase Pizza Cheese Yield with Improved Moisture Retention<\/strong> <\/p>\n\n\n\n

One of the key drivers of profitability in cheese production is maximising yield per kg of processed milk<\/strong>. ST Optima delivers measurable improvements by enhancing curd structure and moisture retention. <\/p>\n\n\n\n

Industrial trials demonstrated: <\/p>\n\n\n\n