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 en af de førende internationale virksomheder inden for bioteknologi.
Sacco System har gennem mere end 150 års forskning specialiseret sig i udvikling og produktion af naturlige mikroorganismer, herunder mælkesyrebakterier, skimmelkulturer, gær, enzymer og probiotika.
I Sacco System er målet at levere skræddersyede kulturer, enzymer og probiotika, der forbedrer smagen og kvaliteten af verdens fødevarer.
Ud fra visionen – Nurturing the World – forenes familieånd og tradition med innovation og bæredygtighed. Det er fundamentet for, at Sacco System i dag leverer ingredi