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    Ice cream Cultures

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    Product description

    Ice cream is an excellent example of a potential food containing probiotics. Ice cream is stored frozen, which guarantees the stability of probiotic bacteria present.ProbioK is the starter for ice cream with a unique taste, it gives a natural probiotic flavour. It is composed of a complex mixture of an high number of natural lactic acid bacteria.it offers significant advanteges in terms of convenience compared to the classic yogurt starter.
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    Specifications

    Categories Additives incl. Flavourings & Colours | AcidulantsLactic acid; Fungi & Yeasts, Microorganisms & Probiotics, Mushrooms | Microorganisms & ProbioticsOther Microorganisms & Probiotics; Digestive Health
    Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
    Supplied from Italy

    More products from Sacco System

    Dairy Starter Cultures

    Dairy Starter Cultures

    We have a complete range of lactic ferments, lyophilized and frozen, for every need, for direct and 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 du...

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    Animal rennet

    Animal rennet

    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 t...

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    4Protection - Special Protective Cultures

    4Protection - Special Protective Cultures

    The cultures of the 4Protection line help to enhance the quality and protects the brand image, allow the product to get to the end of shelf life ensuring a structural and sensorial satbility, help to maintain freshness and do not change the taste, aroma and texture. Seeing as they oppose the possible conta...

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    Meat Cultures

    Meat Cultures

    Lyocarni: cultures for meat application

    Cured meat products, such as salami, whole muscles, and fresh sausages are produced with raw meat, and consequently, there will always be an unknown amount of indigenous bacteria deriving from the raw materials and production environment. The key role of m...

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    Fish Cultures

    Fish Cultures

    A wide variety of foods are related to cases of listeriosis, among these, a high-risk group is represented by fish ready for consumption products and smoked salmon. The expedients used in the cold smoking process, such as salting, smoking and drying, are not sufficient to ensure that Listeria monocytogenes...

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    Bakery Cultures

    Bakery Cultures

    Special lactic enzymes which complete replacing yeast allow dough to leaven.We selected only the best lactic ferments from  a SOURDOUGH STARTER and realized a FERMENT STARTER, that raises any type of dough, with no obligation to add yeast.The FERMENT STARTER is easy to use: it is used in bread baking,...

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