4Protection cultures - Soft cheeses
Lactic acid bacteria for the natural protection of soft cheeses
4Protection is a Sacco line of lactic acid bacteria to protect products from the development of unwanted microorganisms. 4Protection cultures are composed of 100% natural lactic acid bacteria that help to maintain the structural and sensory properties of products throughout their shelf life.
Sacco System has developed four specific lines of lactic acid bacteria for the natural protection of soft cheeses (including Crescenza, Bel paese, Caciotta, etc.), bloomy-rind cheeses (including Brie, Camembert, Tomino, etc.), washed-rind cheeses (including Taleggio, Quartirolo, Limburger etc.), and blue cheeses (including Gorgonzola), intended for use both during heating (direct inoculation during production) or as surface treatments at the end of production.
4Protection product lines for soft cheeses
AYM - Anti-yeast and moulds: four specific products (LPR A, LR B, LR4 PD, and CLP C) that are compatible with one another and can be combined as needed to prevent the development of unwanted yeasts and moulds, maintaining the flavour, aroma and texture of the original product.
AL - Anti Listeria monocytogenes: to reduce the possible growth of the pathogen and the risk of potentially serious illness for consumers of soft cheeses. Compatible product: CNBAL and LPAL.
AC - Anti Clostridia: inhibits the development of Clostridia and reduces defects such as swelling and changes in the organoleptic properties that can appear in soft cheeses. Compatible products: LC 4P1, MO N4P01(produces nisin) MO N4P02 (produces nisin), MO L4P03 (does not produce nisin), MO L4P04 (does not produce nisin).
AOSM - Anti other spoilage microorganisms: to reduce the growth of unwanted microorganisms in milk and to prevent development of psychrotrophic microorganisms in milk stored beyond 8-12 hours. Compatible product: LR B and BGP1.