by SACCO
Best seller Lyofast Y 352 B
Firm set yogurt with medium flavour and low post-acidification.
View details
The full catalogue
All Products A–Z
Every SACCO System and Caglificio Clerici product A&W supplies in Pakistan. Filter by application, family, form or brand — then add to one inquiry.
by SACCO
Best seller 
by SACCO
Lyofast Y 356 B
Firm set yogurt, also for stirred and drinking yogurt.
View details
by SACCO
Best seller Lyofast Y 258 A
Yogurt culture for highly firm set yogurt with a mild flavour profile.
View details
by SACCO
Lyofast Y 172 F
Very firm curd and strong traditional flavour for set and strained yogurt.
View details
by SACCO
Lyofast Y 476 E
Very high texture for stirred and diluted yogurt.
View details
by SACCO
Lyofast Yo-mild
Very mild, high-viscosity set and stirred yogurt with extra low post-acidification.
View details
by SACCO
Lyofast ST 081
Very fast fermenting culture for mozzarella and pasta filata.
View details
by SACCO
Lyofast ST Regina S2
Extra fast culture from the Margherita Italian pizza cheese range.
View details
by SACCO
Best seller Lyofast ST Regina S4
Extra fast PrtS+ mozzarella cheese culture for pizza cheese and pasta filata.
View details
by SACCO
Lyofast MOS 052 A
Mixed culture for fresh, soft and semi-hard cheese, including eyed types.
View details
by SACCO
Lyofast MOS 056 A
Mixed culture for cheddar-type, soft and fresh cheese.
View details
by SACCO
Lyofast MOS 066 G
Multi-strain culture for semi-hard and soft cheese production.
View details
by SACCO
Lyofast MW 035 TA
Aromatic DL-culture for cream cheese, sour cream and lactic butter.
View details
by SACCO
Lyofast MW 039 TA
Citrate-fermenting culture for open-texture cheese, cream and butter.
View details
by SACCO
Cryofast
Frozen pellet cultures for high-volume dairies.
View details
by SACCO
Lyoto & Cryostart
Cultures for preparing industrial bulk starters.
View details
by SACCO
4Protection
Protective cultures for dairy, meat, fish and plant-based foods.
View details
by SACCO
NSLAB Secondary Flora
Secondary flora to steer ripening and flavour development.
View details
by SACCO
Yeasts & Moulds
Surface flora for flavour and crust on ripened cheese.
View details
by Caglificio Clerici
Albamax Granular 2000 IMCU/g
100% chymosin milk-clotting enzyme for cheese production.
View details
by Caglificio Clerici
Liquid & Powder Rennet
Traditional rennet in liquid, powder and paste form.
View details
by Caglificio Clerici
Natacid (Natamycin)
Natamycin blend that inhibits moulds and yeasts on food surfaces.
View details
by Caglificio Clerici
Annatto Cheese Colour
Natural annatto cheese colour for cheddar-style and coloured cheese.
View details
by Caglificio Clerici
Clerici TG (Transglutaminase)
Transglutaminase enzyme for texture, firmness and yield.
View details
by Caglificio Clerici
Lipase
Calf, lamb or kid lipase for piquant flavour.
View details
by SACCO
Lactase
Enzyme for lactose-reduced milk and dairy products.
View details
by SACCO
VChoice Plant-based Cultures
Dairy-free cultures for plant-based yogurt and cheese alternatives.
View details
by SACCO
Food Probiotics
Probiotic strains for the food industry.
View details
by SACCO
Silage Inoculants
Selected strains that support silage fermentation.
View details
by SACCO
Poultry Microorganisms
Microorganisms selected for poultry applications.
View details
by SACCO
Plant & Agriculture Probiotics
Probiotics for plants and agriculture.
View details
by Caglificio Clerici
Best seller KISET Classic 2200 IMCU/ml
Chymosin milk-clotting enzyme at 2200 IMCU/ml for cheese production.
View details
by Caglificio Clerici
Niside (Nisin)
Nisin preservative that protects cheese against spoilage bacteria.
View details
by SACCO
Lyofast ABC 1
Probiotic culture for probiotic ice cream and frozen yogurt.
View details
by SACCO
Lyofast Y 259 A
Freeze-dried DVI culture for set and stirred yogurt.
View details
by SACCO
Lyofast Y 429 A
Freeze-dried DVI culture for thick Greek yogurt.
View details
by SACCO
Yo-Athena 1.0
Freeze-dried DVI culture designed for Greek yogurt.
View details
by SACCO
Lyofast YHL 092 F
Thermophilic DVI culture for parmesan-type cheese.
View details
by SACCO
Lyofast LH 091
Thermophilic DVI culture for parmesan-type cheese.
View details
by SACCO
Lyofast LCR 4P06
Adjunct DVI culture for flavour in parmesan-type cheese.
View details
by SACCO
Lyofast MW 039 Q
Mesophilic DVI culture for blue cheese.
View details
by SACCO
Lyofast LN 2
DVI culture for open texture in blue cheese.
View details
by SACCO
PCV5 (Penicillium Candidum)
White mould (Penicillium candidum) for surface-ripened cheese.
View details
by SACCO
PR NV (Penicillium Roqueforti)
Blue mould (Penicillium roqueforti) for blue cheese.
View details
by SACCO
Lyofast DY 11
Aromatic DVI culture for lactic and cultured butter.
View details
Good to know
Questions buyers ask
What does "UC" mean?
UC stands for unit of culture. Doses are given in UC per 100 litres of milk, as stated on SACCO's datasheets — for example 2.0–5.0 UC per 100 L for short-set yogurt.
Why can't I buy online?
Prices depend on volume and dose, products are imported and temperature-sensitive, and most buyers need technical advice. Send a quote request and we confirm price, stock and delivery within one working day.
Do you deliver outside Lahore?
Yes, we deliver across Pakistan with temperature-aware handling. Tell us your city in the quote form.
Can I get a sample before ordering?
Yes. Use "Request a Sample" on any product page. Sample requests are answered within two working days.
Can't find your product? Ask our technical team
Tell us what you make and your process — we will match a SACCO culture or Clerici ingredient within one working day.
