by SACCO
Best seller Lyofast Y 352 B
Firm set yogurt with medium flavour and low post-acidification.
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SACCO System · 26 products
Food & Dairy
Live starter cultures, probiotic cultures, rennet and enzymes, preservatives (Natamycin, Nisin) and Annatto cheese colour from SACCO System and Caglificio Clerici. Built for yogurt, mozzarella, feta, cheddar, halloumi, blue and parmesan cheese, kefir, probiotic ice cream and butter makers who need consistent acidification, texture and flavour — batch after batch. Browse by product family or by what you make, then add products to one inquiry.
by SACCO
Best seller 
by SACCO
Lyofast Y 356 B
Firm set yogurt, also for stirred and drinking yogurt.
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by SACCO
Best seller Lyofast Y 258 A
Yogurt culture for highly firm set yogurt with a mild flavour profile.
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by SACCO
Lyofast Y 172 F
Very firm curd and strong traditional flavour for set and strained yogurt.
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by SACCO
Lyofast Y 476 E
Very high texture for stirred and diluted yogurt.
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by SACCO
Lyofast Yo-mild
Very mild, high-viscosity set and stirred yogurt with extra low post-acidification.
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by SACCO
Lyofast ST 081
Very fast fermenting culture for mozzarella and pasta filata.
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by SACCO
Lyofast ST Regina S2
Extra fast culture from the Margherita Italian pizza cheese range.
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by SACCO
Best seller Lyofast ST Regina S4
Extra fast PrtS+ mozzarella cheese culture for pizza cheese and pasta filata.
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by SACCO
Lyofast MOS 052 A
Mixed culture for fresh, soft and semi-hard cheese, including eyed types.
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by SACCO
Lyofast MOS 056 A
Mixed culture for cheddar-type, soft and fresh cheese.
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by SACCO
Lyofast MOS 066 G
Multi-strain culture for semi-hard and soft cheese production.
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by SACCO
Lyofast MW 035 TA
Aromatic DL-culture for cream cheese, sour cream and lactic butter.
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by SACCO
Lyofast MW 039 TA
Citrate-fermenting culture for open-texture cheese, cream and butter.
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by SACCO
Cryofast
Frozen pellet cultures for high-volume dairies.
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by SACCO
Lyoto & Cryostart
Cultures for preparing industrial bulk starters.
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by SACCO
VChoice Plant-based Cultures
Dairy-free cultures for plant-based yogurt and cheese alternatives.
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by SACCO
Lyofast Y 259 A
Freeze-dried DVI culture for set and stirred yogurt.
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by SACCO
Lyofast Y 429 A
Freeze-dried DVI culture for thick Greek yogurt.
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by SACCO
Yo-Athena 1.0
Freeze-dried DVI culture designed for Greek yogurt.
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by SACCO
Lyofast YHL 092 F
Thermophilic DVI culture for parmesan-type cheese.
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by SACCO
Lyofast LH 091
Thermophilic DVI culture for parmesan-type cheese.
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by SACCO
Lyofast LCR 4P06
Adjunct DVI culture for flavour in parmesan-type cheese.
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by SACCO
Lyofast MW 039 Q
Mesophilic DVI culture for blue cheese.
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by SACCO
Lyofast LN 2
DVI culture for open texture in blue cheese.
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by SACCO
Lyofast DY 11
Aromatic DVI culture for lactic and cultured butter.
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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.
