ST Optima
arrow_backTo the overviewOptimise Pizza Cheese Yield and Functionality with the New ST Optima Starter Culture
In today’s competitive pizza cheese industry, manufacturers are under increasing pressure to maximise efficiency, reduce production costs, and deliver consistent product quality. At the same time, pizza cheese must meet demanding performance requirements, including excellent meltability, stretchability, taste, texture, and sliceability, particularly in low-fat cheese formulations.
In high-volume production, even small improvements in cheese yield and processing time can generate significant economic value by increasing productivity, optimising milk utilisation, and supporting more sustainable production.
Developed to address these challenges, ST Optima, the new starter culture from Sacco System, helps pizza cheese manufacturers—particularly large-scale dairy operations—maximize yield, accelerate acidification, and enhance cheese functionality. By enabling the production of more pizza cheese from the same volume of milk—without negatively affecting whey quality—ST Optima delivers greater efficiency and value throughout the production process.
This product is added by:
Sacco System
Sacco System is one of the leading focal point of international biotechnology, driving excellence in the food, nutraceutical, and pharmaceutical industries.
As a "microbial innovator" committed to a better world, Sacco System researches, studies, and develops microorganisms to enrich the lives of humans, animals, and plants.
For over 150 years, Sacco System has supported its customers by producing enzymes, lactic acid bacteria, and probiotics designed to promote a culture of wellness and improve quality of life.
Guided by its corporate purpose, "Nurturing the World," the group combin