Clerici Sacco group in China a great success with the stand of Clerici Sacco Group with the distributor Hot Industries group, a cooperation started into 2011.

CLERICI-SACCO GROUP congratulates its Danish clients Bornholm and Mammen Doesbro on the results obtained at the Danish Dairy fair’s Scandinavian Dairy Contest. The Bornholm 60+-matured Danablue cheese, produced with our PRA mould, again (like often before in the Scandinavian contest as well as in the World Championship in Wisconsin) had a group winner,  this year in the matured mould cheese category. The Mammen Doesbro 50+ normal Danablu cheese, made of the PRR and PRN blue moulds, became the category group winner. Mammen had Danablu evaluated in the top of the Scandinavian Dairy Contest using our mould cultures for the third time in a row. We would like to thank them for trusting our products and service. This enhances our enthusiasm and motivation in order to be always on the top of the edge.  

On 3 to 5 May 2011 Sacco participated in European Seafood Exposition/Seafood Processing Europe to promote our new innovative culture, Lyoflora FP-18, enhancing safety in seafood processing. The exhibition in general and also our stand were well-attended and gave a good approach for this new application segment for Sacco. Many seafood manufactures expressed knowledge about Listeria monocytogenes being a problem in seafood products, and consequently, showed interest in Lyoflora FP-18. Attached please find information about Lyoflora FP-18 and if you want further information please contact Lone Andersen, l.andersen@saccosrl.it.

From 10 to 12 May 2011, Geneva Palexpo, Svizzera.

Fonte: Il Sole 24 Ore Innovativi ma legati alla tradizione "Un'azienda moderna che può competere attivamente con due multinazionali danesi che dominano il mercato mondiale". Martino Verga, di Clerici-Sacco Group, di Cadorago (Como), presenta così la sua azienda che produce enzimi, batteri lattici e microrganismi per l'industria alimentare. "Motore di tutta l'attività è la ricerca (6% del fatturato) - spiega - . Cerchiamo infatti di mantenere contatti con centri di ricerca di eccellenza italiani e stranieri". Ma accanto alla forte componente innovativa, l'azienda si distingue per un fortissimo legame con la tradizione alimentare tipica italiana: "un patrimonio che abbiamo cercato di mantenere iniziando vari decenni fa ad isolare i ceppi microbici delle produzioni tipiche. Allora, a differenza di oggi, la flora spontanea era abbondante e così abbiamo potuto salvare molti ceppi che ora sono scomparsi in natura".

The unmatched benchmark of quality which distinguishes our historical range of starters ST, both for direct and semi-direct inoculum, extends its application to the production of Oaxaca cheese, typical Mexican pasta filata cheese but diffused in all American continent. The technology of Oaxaca cheese needs a very moderate proteolyse without missing out the acidifying velocity necessary for the industrial process. The string shape of Oaxaca cheese must remain intact during the ripening also when packed in vacuum conditions. The proteolytic activity developed by St. thermophilus present into the Lyofast and Cryofast ST 071 / 073 / 075 / 077 range gives the ideal structure keeping the identity of the string, at the same time it gives the characteristic flavour to produce the best Oaxaca cheese according to the opinion of our customers, specialized manufacturers. This new application of our ST range joins the others already known for the technologies of pressed paste, cooked and not cooked, soft paste and basically “pasta filata” where Sacco is certainly able to provide the ideal solution. In order to meet the practical requirements of our customers, Sacco put at your disposal the version Lyofast (freeze-dried) in pouches of 5, 10, 25 and 50 UC and the version Cryofast (frozen) in pouches of 50 UC, available with aseptic sealing suitable when the pouch is repeatedly used.

Rennet is an enzyme complex still only partially known: the more refined methods of study, the more one discovers the complexity of enzyme activity not only coagulant. The chymosin and pepsin are accompanied by lipase. The origin of the 3 isomeric forms of chymosin A, B and C, may be genetic in bovine rennet generally the ratio of chymosin is about 40-50% for A, B and 30-40% for some 10% for C, the importance of determining the reasons and characteristics of the polymorphism is related to the study of different proteolytic action they play in milk, is the ability to recognize its origin (source: Treaty of Dairy Technology - Ottavio del Prato ). During the cooking of the curd in cheese manufacture, is never complete denaturation of chymosin and its work continues in low proportions in the cheese which retains 3-13% of assets depending on whether it's cheese baked or not. Pepsin exists in the animal rennet in over 6 different forms by submitting a proteolytic activity 45 times stronger than chymosin. The lipase lipolytic activity through their specific produce volatile compounds that will form the typical flavor in cheese products so popular with our animal rennet. Our Expertise in the production of animal rennet, with over 130 years of experience, from a careful purchase of raw material that is from the abomasum (called caglioli or skin) and continues with a modern and selective process of extraction of enzymes to finally obtain a product pure, with the highest level of microbiological quality. Our quality has allowed us to acquire a 50% production of Grana Padano and Parmigiano Reggiano. Yes, you read correctly, 50% of Grana Padano and Parmigiano Reggiano cheese that are in the world is produced with animal rennet Clerici, which is why our use animal rennet!