by SACCO
Lyofast ST 081
Very fast fermenting culture for mozzarella and pasta filata.
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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
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
4Protection
Protective cultures for dairy, meat, fish and plant-based foods.
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by SACCO
Yeasts & Moulds
Surface flora for flavour and crust on ripened cheese.
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by Caglificio Clerici
Albamax Granular 2000 IMCU/g
100% chymosin milk-clotting enzyme for cheese production.
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by Caglificio Clerici
Liquid & Powder Rennet
Traditional rennet in liquid, powder and paste form.
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by Caglificio Clerici
Natacid (Natamycin)
Natamycin blend that inhibits moulds and yeasts on food surfaces.
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by Caglificio Clerici
Annatto Cheese Colour
Natural annatto cheese colour for cheddar-style and coloured cheese.
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by Caglificio Clerici
Clerici TG (Transglutaminase)
Transglutaminase enzyme for texture, firmness and yield.
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by Caglificio Clerici
Lipase
Calf, lamb or kid lipase for piquant flavour.
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by Caglificio Clerici
Best seller KISET Classic 2200 IMCU/ml
Chymosin milk-clotting enzyme at 2200 IMCU/ml for cheese production.
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by Caglificio Clerici
Niside (Nisin)
Nisin preservative that protects cheese against spoilage bacteria.
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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
PCV5 (Penicillium Candidum)
White mould (Penicillium candidum) for surface-ripened cheese.
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by SACCO
PR NV (Penicillium Roqueforti)
Blue mould (Penicillium roqueforti) for blue cheese.
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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.
