New Dairy Cultures Increase Productivity and Yield Naturally in Cheese Production

Online, November 16, 2010 (Newswire.com) - Sacco introduces the line of Lyofast Maxi-Yield cultures for the production of fresh, soft and semi-hard cheese. These cultures have the potential to increase the productivity of your cheese manufacturing lines and thus to decrease the cost of production. Sacco has selected and developed cultures with specific EPS(exo-polisaccharide) production capacity that interacts with the protein matrix of cheese, allowing greater recovery of fat, nitrogenous material and also the moisture in fat-free-dry-matter(HQD) remains unchanged, therefore the ripening of cheese does not undergo any change from its usual course. For these reasons the final flavor and texture of the cheese will not be changed. Finally a natural solution reaches your scope. Our technical service is at your disposal with the willingness to provide more information regarding its implementation and possible combinations to get the best results in your factory.

The new culture lines are as follows:

Lyofast ST 430/432/440/442
Lyofast MO 142/242/342/442
Lyofast M 142/242/342/442

In combination to the yield increasing capabilities of the above Sacco also introduces a new range of mesophilic, Lyofast MWO and MW cultures suitable to improve the benefit/cost of its direct cultures used on lactic curd, fresh cheese and semi hard cheese.

The importance of the acidifying activity of the starters in the first phases of the production of lactic curd, fresh cheese and semi hard cheese is well known. The kinetics of acidification will control the draining-off (or the retention of moisture) that, added to the mechanic operations, will control the water activity in the final product. From this point all the ripening biochemical reactions will start.

- The new line of MWO and MW cultures will guarantee a better and faster acidifying activity in a range of temperatures between 22°and 37°C.

- No need to add Streptococcus thermophilus or additional cultures to obtain an initial acidification.

- The proper use of Lyofast MWO and Lyofast MW will give the right enzymatic charge to obtain the correct ripening and a defined sensory profile.

- The MWO and MW range allow the reduction of the cost culture/vat, the use of 1 UC/100 litres gives the same activity of a dosage of 1% of semi-direct culture allowing to get an optimal acidification kinetic for the process in long and short set as well.

Please enquire from Sacco at www.saccosrl.it or if you are in South Africa from www.primepharma.co.za