Our commitment
We guarantee innovative and customized solutions to achieve the highest levels of food quality
[30 April, 2013]
Workshop NIR per il lattiero caseario
Sorry, this entry is only available in Italiano.
[28 February, 2013]
Clerici-Sacco entirely acquires CSL S.r.l. from Granarolo S.p.A.
CADORAGO, ITALY (February 14, 2013) – Culture and enzyme producer Clerici-Sacco is proud to announce that it has acquired the culture producer CSL from Granarolo. Through this acquisition the new born group aims to consolidate, valorize, and leverage joint competences … Continue reading
[27 February, 2013]
A solution to salmon’s listeria problems?
Elisabeth Fischer Published: 24 January 2013 02:21 PM Updated: 24 January 2013 05:10 PM Listeria is on everyone’s lips in the seafood processing industry: Marine Harvest’s recall of its Delifish smoked salmon has not only impacted the company itself but … Continue reading
[2 January, 2013]
DANISH DAIRY FAIR
CLERICI-SACCO GROUP congratulates its Danish clients Bornholm and Mammen Doesbro on the results obtained at the Danish Dairy fair’s Scandinavian Dairy Contest. The Bornholm 60+-matured Danablue cheese, produced with our PRA mould, again (like often before in the Scandinavian contest … Continue reading
[1 January, 2013]
Reasons for our products implementation
Rennet is an enzyme complex still only partially known: the more refined methods of study, the more one discovers the complexity of enzyme activity not only coagulant. The chymosin and pepsin are accompanied by lipase. The origin of the 3 … Continue reading