Surface Ripening Cultures

Specifically designed range of cultures that protect the surface of the cheese from the growth of unwanted microorganisms. Sacco Systems Surface Ripening Range also contributes to maintaining and guaranteeing the right flavour, the result of a delicate balance of different types of enzymatic reactions.

Yeast culture consisting of Candida krusei. CDK 6 is used, together with Kluyveromyces marxianus, for ripening of Harzer type cheese.