IDM ¦ Ingredients
Lactic cultures for pasta filata and mozzarella
With over 70 years of
Sacco (saccosrl.it) has
developed a range of
lactic cultures for pasta
filata cheeses and mozzarella to improve
dairy production and create high-quality
products, ensuring a simple flow and a reliable
and constant production.
Mozzarella is a product that is part of the
Italian traditional now it is a true and iconic
global gastronomic delight. Furthermore, it is
known to everyone for being the main ingredient
of another iconic delight namely pizza.
In 1889, when the sovereigns of Italy, King
Umberto I and Queen Margherita visited Naples,
the best Neapolitan pizza maker, Raffaele
Esposito, prepared three pizzas for the royals,
including one that honoured the Queen.
Her astonishment was so great and
the pizza maker named the pizza after
her. From that moment on, pizza became
known as Margherita.
From Naples, pizza has conquered the
whole world as well as the pizza cheese
ferments Sacco System.
MARGHERITA – Cultures to
produce mozzarella for pizza
Thanks to study and passion, Sacco System
Research&Development has made it possible
for the company to develop "MARGHERITA
| Italian pizza cheese cultures", a
new range of specific lactic acid bacteria
for the production of mozzarella for pizza
• better fermentation speed
• better stretchability
• fine slicing
• standardisation of production time
• slow post acidification
• excellent browning control.
The line of lactic cultures for pizza cheese
"MARGHERITA" is made up of two specific
products that guarantee an excellent speed
of acidification and are available in freezedried
and frozen versions (Lyofast and Cryofast):
ST Regina – M and ST Regina – S.
From passion and tradition, Sacco System
has developed a unique product that
brings the quality of Made in Italy to the
top worldwide… for a pizza worthy of a
Download the Sacco System pizza mozzarella
cultures at saccosrl.it and/or watch a
video on Sacco’s Youtube channel.
12 · November/December 2020 ¦ international-dairy.com