Sacco company product content introduction

Rennet and coagulant

Since 1872 Caglificio Clerici has been producing natural animal rennet.
The word Rennet meaning the milk coagulating enzyme system which is extracted
exclusively from the fourth stomach of ruminants (including cattle, sheep, goats)
and is therefore a 100% natural product of animal origin.
Caglificio Clerici is now the largest producer of Rennet in the world.
Dairies have at their disposal liquid rennet, rennet powder, rennet paste,
exceptional for the production of all cheeses, especially PDO cheeses.
*D.O.P. and A.O.P. (PDO Protected Designation of Origin DOP Denomizaione di origine
protetta, AOP Appellation dOrigine Protge)

With the best enzymatic components in world, constant stability and the wide range
of formulations, Caglificio Clerici is able to satisfy the needs of each dairy, where
the plus factor of natural animal rennet is ready to be made into cheese yield or
a Made in Italy taste.
Since 2014 Caglificio Clerici is the only producer of Kosher rennet in the world
with dedicated facilities under the close supervision of Rabbi business partners.
Caglificio Clerici is able to provide liquid rennet and preservative free powder
to cheese makers; with a dedicated line and phases of sterilizing filtration, to
guarantee the highest possible quality.
Since 1872 Caglificio Clerici has been producing natural animal rennet.
The word Rennet meaning the milk coagulating enzyme system which is extracted
exclusively from the fourth stomach of ruminants (including cattle, sheep, goats)
and is therefore a 100% natural product of animal origin.
Caglificio Clerici is now the largest producer of Rennet in the world.
Dairies have at their disposal liquid rennet, rennet powder, rennet paste,
exceptional for the production of all cheeses, especially PDO cheeses.
*D.O.P. and A.O.P. (PDO Protected Designation of Origin DOP Denomizaione di origine
protetta, AOP Appellation dOrigine Protge)

With the best enzymatic components in world, constant stability and the wide range
of formulations, Caglificio Clerici is able to satisfy the needs of each dairy, where
the plus factor of natural animal rennet is ready to be made into cheese yield or
a Made in Italy taste.
Since 2014 Caglificio Clerici is the only producer of Kosher rennet in the world
with dedicated facilities under the close supervision of Rabbi business partners.
Caglificio Clerici is able to provide liquid rennet and preservative free powder
to cheese makers; with a dedicated line and phases of sterilizing filtration, to
guarantee the highest possible quality.

1. Lipase

The pregastric lipases are extracted from the glands at the base of the tongue of
goat kids, lambs and suckling calves. The lipases free the short and medium chain
fatty acids and are used as a natural means to enrichen the taste and aroma of the
cheese, reducing the times and costs of aging.

Veal Lipase
Creates a delicate but well-perceptible flavor, smells like a good butter, is
slightly spicy.

Lamb Lipase
Gives a more pronounced, spicy flavor, typical of Pecorino Romano. Well noticeable
on the palate with a good persistence. Medium spicy.

Goat Kid Lipase

Strong and decisive flavor, spicy type, like Provolone. Goat's milk aroma,
persistent and well perceptible.

1) Lamb lipase - Code C000044

With a more obvious, spicy, typical sheep's cheese. Obviously there is a good lasting
taste. Medium spicy.

2) Calf Lipase - Code C000045

With a strong flavor, spicy, like the cheese. Goat's milk fragrance, persistence
and perception.

3) Kid Goat Lipase - Code C000042

Has a subtle but noticeable taste that smells like a good butter, slightly spicy.

2. Microclerici

The coagulant is extracted in liquid and powdered fungi and is thermally unstable
in both formulations and over time is suitable for the improvement of the stability
of fresh dairy industrial dairy products. Although not a real "vegetable" coagulant,
it can be used in the vegetarian market for the production of dairy products.

1) Microclerici Liquid - Code C000037

The microclerici microbial coagulant was prepared from a controlled fermentation
of Rhizomucor miehei.

2) Microclerici Powder - Code C000038

The microclerici microbial coagulant was prepared from a controlled fermentation
of Rhizomucor miehei.

3. Chymosin

1) Liquid rennet
The liquid rennet is 100% pure, naturally derived from the belly of highly-selected cattle or
cattle, which is derived from them. Our natural chymosin is a completely free microbial flocculant,
porcine pepsin, DNA recombinant rennet, coloring agent and flavoring to substances. For this
reason, it is suitable for p.d.o. Cheese production (protected origin). Using the best natural
sources and application-controlled production processes, we get a high quality natural renewable
rennet. Different product lines are available, as indicated by the color code, which corresponds to
a stable and defined rennet and pepsin ratio.

Product number component ratio Remarks

C000010 20% - 80% Bovine pepsin, rennet From the cattle stomach pepsin

highly selected

C000015 50% - 50% Bovine pepsin, rennet Highly selected from calf rennet

C000011 75% - 25% Bovine pepsin, rennet Highly selected from calf rennet

C000014 92% - 8% Bovine pepsin, rennet Highly selected from calf rennet
 2) Powder Rennet Line 20 80 - Code C000028
Clerici rennet powder is 100% natural, derived from highly selected calf or bovine
stomachs, which are checked from their origin. Our natural rennet is completely free
from microbial coagulants, swine pepsin, DNA recombinant chymosin, colouring
materials and aromatising substances. For this reason it is suitable for P.D.O.
cheese production (Protected Origin Denomination). We get a high reproducible
quality of natural rennet by using the best natural sources and applying a controlled
production process. The product range available by Caglificio Clerici is divided
into different lines distinguished by an origin code which corresponds to a stable
and defined amount of chymosin and bovine pepsin. Composition: 20% chymosin - 80%
bovine pepsin Bovine rennet obtained from highly selected bovine stomachs

Product number component ratio Remarks

C000028 20% - 80% Cow chymosin, rennet, pepsin From the cattle stomach

pepsin highly selected

C000029 50% - 50% Bovine pepsin, rennet Highly selected from the

cow's stomach

C000022 70% - 30% Bovine pepsin, rennet Highly selected from calf

rennet

C000023 90% - 10% Bovine pepsin, rennet Highly selected from the

cow's stomach

C000021 94% - 6% Bovine pepsin, rennet Highly selected from calf

rennet

3) Paste Rennet Provo 50 - Code C000018

It is the most suitable product to produce piquant and semi-piquant cheeses
obtained from cow, sheep and goat milk. It is extracted from the stomachs of unweaned
kids and, to a smaller extent, from unweaned lambs. It is soluble and ready-to-use
without alterations of the characteristic composition both of the curdling enzymes
and of the lipases. The high content of lipases, which hydrolyse milk fat releasing
free fatty acids, gives its typical flavour to the cheese. We standardise each lot
of Clerici rennet paste by checking curdling activity and lipases content.
 Starter cultures

We have a complete range of lactic ferments, lyophilized and frozen, for every need,
for directand indirect inoculation.

Lyofast is a complete range of products for the dairy applications: consisting of

lyophilized cultures of lactic ferments specifically designed for direct
inoculation during the milk processing. The Lyofast cultures are available in packs
of 10 to 50 units; other quantities are available too on request.
Cryofast are frozen lactic ferments in pellets, available in standard quantities
of 50 units; other quantities are available on request.

Lyoto is a complete range of lyophilized lactic ferments used for the preparation
of industrial grafts. The best results, in terms of quality, standardization and
control, are obtained when Lyoto is used in combination with the Lacmon terrains,
special enriched terrains of bioactivators and vitamins.

Cryostart is the range of frozen lactic acid bacteria for the preparation of
industrial grafts.

The technical specifications given for individual cultures can be found using the
"search" in the upper right, or in the dedicated "Technical specifications" section.

1. Yogurt

1) Lyofast Y 252 A - Code M91Y252A

Yofast Y 252 consists of specially selected strains of Streptococcus thermophilus and Lactobacillus
acidophilus, producing low levels of EPS. Lactobacillus bulgaricus ensures a very mild viscosity in
a single controlled and stirred yoghurt production.

2) Lyofast Y 438 B - Code M91Y438B

Lyofast Y 438 B produced by specially selected strains of Streptococcus thermophilus and
Lactobacillus acidophilus with low levels of EPS. Lactobacillus bulgaricus. Lyofast Y 438 B ensures
uniform and controlled production of very mild and stirred yoghurts with high viscosity.

3) Lyofast Y 452 E - Code M91Y452E

Lyofast Y 452 includes a specially selected strain of lightly-acidified Lactobacillus delbrueckii ssp.
EPS produced by the rapid acidification of Lactobacillus bulgaricus and Streptococcus
thermophilus increases the viscosity to ensure uniform and controlled production of very viscous
and very yoghurt-type yogurts.

2. Fermented milk

1) Lyofast MT 432 AN - Code M91MT432AN

Lyofast MT 432 was specially chosen for Nisin strains, Lactococcus lactis ssp, cremoris,
Lactococcus lactis ssp. Lyofast MT 432 ensures that the fermented milk yogurt is produced and
controlled uniformly.

Product protection

From 1998 to the present, Sacco has selected ferments and white mold for protection
against the pollutant microorganisms of yogurt, fermented milk, fresh, semi-hard
and hard cheeses, without letting them interfere with the native cultures or cultures
otherwise used in production. The cultures of the 4Protection line help control and
protect the product from alteration and improve the shelf life. Seeing as they oppose
the possible contaminants in a natural way they can be used in products with "clean
label" claims because they are characterized by a natural bio-protection. Many of
micro flora employed have been chosen, also between probiotic micro-organisms, of
which the specific efficacy against possible pollutants, has been studied and
supported by demonstrated studies, by microbiological tests and by sensory analysis
of the product.
The selected 4Protection ferments do not acidify, nor alter the organoleptic
characteristics of the product and they adapt easily even to refrigeration
temperatures. The multiple applications are designed according to the
characteristics of the product, the technological process and the desired
performance.

1. 4Protection cultures

1) Lyofast CNBAL - Code M91CNBAL

lyofast cnbal by a bacillus SSP. Producing bacteriocins. lyofast cnbal is a culture of cheese that
inhibits the culture of harmful bacteria such as listeria and listeria cultured generally applied in
cheese surface treatment. lyofast cnbal can be applied to fresh cheese, soft cheese production,
semi-hard cheese, hard cheese.
 2) Lyofast Lactobacillus casei LC 4P1 - Code M91LC4P1
Lyofast Lactobacillus LC 4P1 Lactobacillus casei inhibits Clostridium strains so inhibits butyrate
fermented cheese as ancillary cultures as secondary plants or NSLAB growth cheeses. Lyofast
Lactobacillus casei was developed by a team of Professor Ylva Ardoe.

3) Lyofast LPR A - Code M91LPRA

Lyofast LPR consists of a strain of Lactobacillus rhamnosus and a strain of Lactobacillus plantarum.
Lyofast LPR inhibits yeast and mold production. Lyofast can be applied to fermented dairy
products and cheese products as non-fermenting lactic acid bacteria, producing a slow acidity
and scent slow citric acid fermentation.

2. Cleriplast

Cleriplast

Better protected and more visible cheeses.

Cleriplast is a line of plastic coatings that come in different colors with or without preservatives,

to be applied manually or by machine.

Cleriplast coating guarantees a clean surface and a better look to your products destined for

selling, while limiting weight loss it increases the value.

The product includes three models:

Cleriplast I - Code C000046

Cleriplast L - Code C000047

Cleriplast S - Code C000024

3. Clerizyma

Clerizyma is specifically designed to extract lysozyme from egg white and to prevent the
development of Clostridium in milk and cheese ripening. Laboratory research and use of the
lysozyme at the cheese factory proved to be the best solution to the problem of butanoic acid
swelling. Lysozyme exerts its action against Clostridium without interfering with the processing or
the bacterial flora of the milk, thereby leaving the organoleptic properties of the cheese
unchanged.
The product includes two models:
Clerizyma Granular - Code C000025 Granular

Clerizyma Liquid - Code C000026 liquid

4. Natacid - Code C000039

Natacid is a powder blend containing 50% minimum of the active principle natamicyn
E235 (old name: pimaricin) on glucose base. Natamicyn has been used for more than
30 years since it has shown to extend the shelf life of food products by the inhibition
of moulds and yeasts and preventing the fungus toxins from developing. Natamycin
has not any influence on the activity of the starter cultures of fermented products.
Quality, aspect, colour and smell of food are not altered by the use of Natacid.
The activity of natamycin disappears in the course of time due to the slow and natural
hydrolysis of the active principle.

5. Niside - Code C000040

NISIDE is a product containing nisin. Natural preservative produced by some strains

of Lactococcus lactis, nisin inhibits the growth of Gram positive bacteria which
cause the degradation of food. The product is not harmful for humans.

Yeasts and moulds

Yeasts

Yeasts constitute a separate group of cultures that are undoubtedly crucial for
certain products in the dairy sector. Their contribution is essential to creating
the right structure and flavor of a cheese or a fermented milk. Often their action
must evolve into a delicate coordination with other microorganisms present in the
production, conferring its typical characteristics to the finished product.
Molds

We count a wide assortment of blue molds, selected over the years to simultaneously
guarantee both the desired shade of color and the necessary technological
characteristics: proteolysis and lipolysis by mold in fact greatly contributes to
the aroma creation, the final structure and the general appearance of the cheeses
that contain them.
The range is completed with our products for bloomy rind cheeses, consisting of
selected strains of white mold.

1. GC06 - Code M96GEO6

GC06 consists of a specifically selected strain of Geotrichum candidum. GC06 is a

fast growing culture, with medium-low proteolytic activity, medium lypolitic
activity and it is responsible for deacidification of cheese surface or fermented
milk. Consequently its action favours the development of desired acid-sensitive
flora (e.g. Brevibacterium linens). The culture typically develops in a flat
mycelium with yeast-like appearence. GC066 is high salt tolerant and promote slight
inhibition of unwanted indigenous moulds. It also contributes to aroma development

2. GCA - Code M96GCA

GCA consists of a specifically selected strain of Geotrichum candidum. GCA ensures
a uniform and controlled surface treatment in the production of white moulded cheese.
The growth results in a fast development of very fine white mycelium. GCA plays an
important part in the development of aroma and in the reduction of bitterness. GCA
breaks down lactic acid resulting in an increase of pH allowing the development of
ripening microbiota. The mould has rapid growth and low sensitivity to sodium
chloride which results in preventing indigenous mould

3. GCB - Code M96GCB

GCB consists of a specifically selected strain of Geotrichum candidum. GCB ensures
a uniform and controlled surface treatment in the production of white moulded,
smeared and mixed moulded-smeared cheese. The growth results in a very fast
development of a thin and homogeneous coating and, due to aminopeptidase activity,
to enhanced flavour formation and reduced bitterness. GCB breaks down lactic acid
resulting in an increase of the pH allowing the development of ripening microbiota.
The mouls has rapid growth which results in development inhibition of indigenous
mould

4. GCC - Code M96GCC

GCC consists of a selected strain of Geotrichum candidum. GCC ensures a uniform and
controlled surface treatment in the production of white moulded, smeared and mixed
moulded-smeared cheese. The growth results in a medium fast development of a fine,
very thin, white coating and, due to aminopeptidase activity, enhanced flavour
formation and reduced bitterness. GCC strongly inhibits development of indigenous
mould and as GCC breaks down lactic acid it helps to neutralise pH on the surface
of the cheese promoting growth of the smear bacteria. GCC is mainly used for smeared
cheese on which a less smeary and drier coating is requested.

5. PCAM - Code M96PCAM

PCAM consists of a selected strain of Penicillium camemberti, formerly Penicillium
candidum,that ensures a medium-fast, even and controlled surface coverage in the
production of white mould cheese. PCAM strongly inhibits development of Rhizomucor
mould types and it is recommended to avoid problems with occurrence of indigenous
moulds. Medium-low lipolytic and medium-low proteolytic activities give a mild
mushroom type aroma and do not develop mouldy or chemical off flavours as many
anti-mucor strains might do. Optimal anti-mucor effect is reached by using PCAM in
addition with PCV5-S. Further more rotation with PSM2 is recommended. If applied
alone, a higher inoculation level (e.g. two times higher) is suggested.

6. PCH - Code M96PCH

PCH consists of a specifically selected strain of Penicillium camemberti formerly

Penicillium candidum ,that ensures a uniform and controlled surface treatment in
the production of moulded cheese. The mycelium growth results in a fast development
of very short, white and colour stable coating, with very good adherence,
particularly appropriate for the production of traditional Camembert and
autoclavedcooked white mould cheese. PCH enhances the ripening and aroma of the
cheese due to medium lipolytic and medium proteolytic activity.
7. PCV5 - Code M96PCV5
PCV5 consists of a specifically selected strain of Penicillium camemberti to ensure
a uniform and controlled surface treatment in the production of moulded cheese. The
mycelium growth results in a fast development of very short, white and colour stable
coating. PCV5 enhances the ripening and aroma of the cheese due to medium lipolytic
and medium proteolytic activity.

8. PCV5-S - Code M96PCV5S

PCV5-S consists of a specifically selected strain of Penicillium camemberti,
formerly Penicillium candidum, to ensure a uniform and controlled surface treatment
in the production of moulded cheese. The mycelium growth results in a very fast
development of very short, white and colour stable coating. PCV5-S enhances the
ripening and aroma of the cheese due to high lipolytic and high proteolytic activity

9. PRD5 - Code M96PRD5

PR D5 is a liquid mould culture consisting of three selected strains of Penicillium
roqueforti. The strains mix is specially tought to ensure a controlled and quite
fast development of a very pale grey-light blue marbled appearence. Due to medium-low
proteolytic activity, medium-high lipolytic, the use of PR D5 is suitable for
maturation (softening the texture) and for the development of the well balanced aroma
typical of creamy Gorgonzola Dolce style cheese

Traceability cheese

1. Casein Labels - Code C000041

Casein labels are an economic but effective traceability system for cheeses.
Significant data like origin, health mark, consecutive number and more are printed
on the side in contact with the cheese surface so they are protected by any external
agents which might make them less clear.
 Flavouring and couloring

1. Annatto - Code C000003

Aqueous potassium hydroxide solution of the colouring pigment extracted from Annatto
seeds Completely miscible in water Colour shade provided: Yellow to Orange

2. Smoke Aroma type P - Code C000005

Smoke aroma type P is a concentrated aqueous solution of maple smoke flavours, in
compliance with UE laws. Advantage of use: total environmental respect, no
contamination due to combustion of unsuitable materials, cold application (avoiding
reduced yield due to weight loss happening when warm smoking process is performed),
no changes of shape due to heat, cheapness.