PerforMilk®Protein Stability
4Protection Series - Protein Stability
PerforMilk®
Protect your milk's protein quality, maximize cheese yield.
Protecting the quality of raw milk is a critical necessity for the economic sustainability of the dairy industry. While milk constitutes the largest share of total production costs, storing it for long hours before processing can lead to the degradation of the micellar structure of casein proteins.
Developed by Sacco System, PerforMilk® is a patented food culture that participates in the process from the milk preparation stage to limit protein degradation (breakdown). It increases protein and casein stability over time in both raw and pasteurized milk.
Increase in Cheese Yield
Preservation of casein quality can provide higher cheese yield and higher curd efficiency with an average increase of around 2.1%.
Economic Advantage
It increases the overall profitability of the enterprise by limiting protein degradation and maximizes the value of each liter of milk.
Product Stability
By reducing variations in protein structure, it preserves the taste and aroma of yogurt and fermented milk products throughout their shelf life, offering consistent quality.
Sustainability
It reduces the carbon footprint by allowing more cheese to be obtained from the same amount of milk and secures every stage of the milk chain.
Protein and Casein Stability Over Time (48th Hour Analysis)
The values preserved by milk treated with PerforMilk® compared to the control group after 48 hours of storage (FOSS measurement data):
| Milk Type / Component (48 Hours) | Milk Containing PerforMilk® | Control Group (Without) | Technological Status |
|---|---|---|---|
| Raw Milk - Proteins | 3.18% | 3.16% | Higher protein level |
| Raw Milk - Caseins | 2.54% | 2.53% | Micellar structure preserved |
| Pasteurized Milk - Proteins | 3.21% | 3.17% | Full stability after heat treatment |
| Pasteurized Milk - Caseins | 2.50% | 2.46% | Maximum curd yield |
*Experimental findings confirm that PerforMilk® is completely inactivated during heat treatment (pasteurization/UHT) and has no negative effect on milk processing.
Application Areas in Raw Milk and User Guide
Application Areas: UHT Milk, Cheese, Yogurt, and Fermented Milk Products.
| Product Group | Milk Storage Time | Recommended Addition Time |
|---|---|---|
| PerforMilk® 1 | Up to 24 hours | Within 0-5 hours after milking |
| PerforMilk® 2 | Up to 24 hours | Within 5-12 hours after milking |
| PerforMilk® 2 | 48 - 72 hours | Within 0-5 or 5-12 hours after milking |
