4Protection lactic acid bacteria - Fresh products
Lactic acid bacteria for natural protection of cheeses and fresh products
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 specific lines of lactic acid bacteria for the natural protection of cheeses and fresh products (including yoghurt, fermented dairy products, spreadable cheeses, robiola, goats’ cheese, squacquerone, tomino, and cottage cheese, etc.) and stretched-curd cheeses (including mozzarella, caciocavallo, burrata, provola, stracciata, provolone, etc.).
4Protection product lines for fresh products and cheeses
AYM - Anti-yeast and moulds: four specific compatible products (LPR A, LR B, LR4 PD, and CLP C) that prevent the development of unwanted yeasts and moulds, maintaining the flavour, aroma and texture of the original product. The efficacy of these products in extending the shelf life of fresh products has been demonstrated by various independent studies.
AL - Anti Listeria monocytogenes: to reduce the possible growth of the pathogen and the risk of potentially serious illness for consumers of fresh soft cheeses. Compatible product: CNBAL and LPAL.
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. The products in the AOSM line can also be used for stretched-curd cheeses, to prevent the proliferation of unwanted microorganisms such as Pseudomonas fluorescens (which causes so-called “blue-coloured mozzarella”). Compatible product: LR B and BGP1