SACCO S.R.L. products

Live cultures (more specifically referred to as “lactic acid bacteria”) are microorganisms that use a catabolic process (fermentation), to break down lactose, the sugar contained in milk and its derivatives, and transform it into lactic acid. Live cultures are categorised based on their function: live starter cultures (starters) are a specific category of lactic acid bacteria that are added to milk or other foods to start fermentation and obtain the desired product. Sacco System offers live cultures for production of all products in the food chain, specifically for the milk and dairy industry (butter, hard cheeses, semi-hard cheeses and soft cheeses, stretched-curd cheeses and mozzarella, yoghurt and fermented milks), for meat and fish, for baked goods (replacing traditional yeasts), for vegetables (olives, gherkins and sauerkraut) and for functional foods.

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. The lactase produced by Clerici (a Sacco System group company) does not alter the organoleptic properties of finished products, and is available in 500 g packs, with a variety of formulations depending on the product to create.

Yeasts are a critical group of microorganisms for the production of certain food products in the milk and dairy industry. Their contribution is essential to achieve the right structure and aroma of certain cheeses and fermented milk. The main purpose served by yeasts is their significant contribution to the final properties of some products, such as kefir and gorgonzola (Saccharomyces Spp. can be used for both products). The activity of yeasts in the above-mentioned products occurs in combination with those of other microorganisms or ingredients used in production.

Probiotic bacteria (from the Greek pro-bios, “supporting life”) are a specific group of live cultures that can offer benefits for the entire human body, starting with colonisation of the intestine. More and more companies in the food industry are deciding to turn their production towards foods with probiotic properties, which can be a valid support to consumers’ health and well-being.

Silage is plant-based fodder for herbivores and omnivores obtained via lactic fermentation of plant material (fodders and feeds), which forms the basis of the dairy food chain.