Cream Cheese
Cream cheese is a soft and mild-tasting fresh cheese made from milk and cream. It is not naturally ripened and is intended for fresh consumption, distinguishing itself from other soft cheeses. In terms of taste, texture, and processing, it can be closely compared to Boursin and Mascarpone. Cream cheeses are generally defined by having at least 33% milk fat, a maximum of 55% moisture content, and a pH range between 4.4 and 4.9.
Distributed with Plato A.Ş. assurance across Turkey, Sacco System ingredients are expertly designed to optimize dairy manufacturing lines and guarantee high-quality cream cheese, smooth fresh cheese, and Quark production. They support simple process flows while delivering reliable, consistent, and standardized production outputs.
Integrated Sacco System Solutions for Cream Cheese & Spreadable Processing
Starter Cultures
Freeze-dried direct inoculation cultures (Lyofast) providing high acidification rates and robust phage resistance tailored for cream cheese and Quark lines. They offer versatile strain variants: gas-free smooth textures (MWO series) or diacetyl-producing options (MW series) that enrich the cream with a rich, buttery aroma.
Rennet and Coagulants
High-purity liquid and powder coagulants designed to carefully balance gel strength and moisture-binding capacity during coagulation, supporting a velvety and spreadable final body.
4Protection Natural Protection Series
A biological protection range that targets yeast and mould contaminants in high-moisture spreadable cheese formulations, securing shelf-life stability, fresh taste, and microbial safety completely naturally without chemical additives.
Non-Starter Lactic Acid Bacteria (NSLAB)
Complementary non-starter strains operating in synergy with primary ferments to enhance sensory notes, mouthfeel, and body stability throughout storage and logistics phases.
Lactase Enzyme
High-purity lactase solutions engineered to successfully hydrolyze milk sugar (lactose) during processing, meeting the rapidly growing market demand for highly digestible, naturally sweeter lactose-free spreadable cheeses.
Lipase Enzyme
Natural lipolytic enzymes used in gourmet cream cheese recipes to release complex aromatic bouquets, nutty notes, and distinct aftertastes through controlled lipolysis.
