Sacco System develops cultures for pasta filata and mozzarella

Sacco System’s R&D department developed its Margherita Italian pizza cheese cultures, a new range of specific lactic acid bacteria for the production of mozzarella for pizza that the company said ensures better fermentation speed, better stretchability, fine slicing, standardization of production time, slow post acidification, and browning control.

The Margherita line is made up of two products the company said “guarantee an excellent speed of acidification,” and are available in freeze-dried and frozen versions (Lyofast and Cryofast): ST Regina – M and ST Regina – S. 

Sacco System consists of four companies, Caglificio Clerici, which produces rennet, Centro Sperimentale del Latte, an Italian company that works with lactic acid bacteria and other food-grade microorganisms, biotech company Sacco, and Swedish firm Kemikalia, which develops, manufactures and markets of ingredients for the dairy food industry.

In May, the company created a subsidiary in Japan, Sacco System Japan, to develop a dairy and probiotic business in the Japanese markets.