Starter cultures for yoghurt, drinking yoghurt

Sacco is an Italian company with over 150 years of experience in producing starter cultures for yogurt and cheese, as well as probiotics.
Their products are distributed worldwide, with Thinakorn Company serving as the distributor in Thailand.

For yogurt and fermented milk production, customers can select specific levels of viscosity, acidity, and aroma profiles. The range includes standard starter cultures (such as *Streptococcus thermophilus* and *Lactobacillus bulgaricus*) as well as various probiotic strains (such as *Bifidobacterium*, *Lactobacillus acidophilus*, and *Lactobacillus paracasei*).

Additionally, we offer non-dairy cultures suitable for plant-based products—often referred to as “vegan yogurt”—such as cultures for soy yogurt or coconut milk yogurt.
It is important to note that cultures used for cow’s milk yogurt cannot be used for plant-based yogurt, as the specific nutrients required for their growth differ.

Sacco’s cultures are ideal for industrial-scale production due to rigorous quality and strain control.
This allows for precise management of production processes and timelines.
The cultures remain stable over time without mutation, ensuring consistent flavor and product quality.

If you encounter any issues with yogurt production, please feel free to contact us for advice.
…from our company’s experts.

** Professors or students conducting research are welcome to contact us;
we may be able to provide support in the form of samples and product data.