ST Optima
arrow_backTil oversigtenOptimise Pizza Cheese Yield and Functionality with the New ST Optima Starter Culture
In today’s competitive pizza cheese industry, manufacturers are under increasing pressure to maximise efficiency, reduce production costs, and deliver consistent product quality. At the same time, pizza cheese must meet demanding performance requirements, including excellent meltability, stretchability, taste, texture, and sliceability, particularly in low-fat cheese formulations.
In high-volume production, even small improvements in cheese yield and processing time can generate significant economic value by increasing productivity, optimising milk utilisation, and supporting more sustainable production.
Developed to address these challenges, ST Optima, the new starter culture from Sacco System, helps pizza cheese manufacturers—particularly large-scale dairy operations—maximize yield, accelerate acidification, and enhance cheese functionality. By enabling the production of more pizza cheese from the same volume of milk—without negatively affecting whey quality—ST Optima delivers greater efficiency and value throughout the production process.
Produktet er tilføjet af:
Sacco System
Sacco System er et af de førende internationale knudepunkter inden for bioteknologi og driver udvikling og ekspertise i fødevare-, nutraceutiske- og farmaceutiske industrier.
Som en "mikrobiel innovatør" med engagement i en bedre verden forsker, studerer og udvikler Sacco System mikroorganismer for at berige livet for mennesker, dyr og planter.
I mere end 150 år har Sacco System støttet sine kunder ved at producere enzymer, mælkesyrebakterier og probiotika, der er udviklet til at fremme en kultur præget af velvære og forbedre livskvaliteten.
Med virksomhedens formål, "Nurturing the Wo