Ferments
Acidification Maturation
Ferments play an essential role in the food processes. They are used in the manufacture of different varieties of cheeses, yogurts and other fermented milks.
ABIASA´s wide range of ferments, selected for their technological features, will allow you to obtain customized products with excellent organoleptic characteristics.
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Cultures |
| Fermented milks | ||
| Product | Characteristics | Application |
|---|---|---|
| Yogurt type I | Yogurt culture of Lb.bulgaricus and St.thermophilus at 50%, traditional recipe | Traditional yogurt with characteristic acidity |
| Yogurt type II | Yogurt culture of Lb.bulgaricus y St.thermophilus | Stirred yogurt |
| Yogurt Cremoso | Yogurt culture of Lb.bulgaricus y St.thermophilus | Creamy yogurt |
| Yogurt Cremoso desnatado | Yogurt culture of Lb.bulgaricus y St.thermophilus | Yogurt culture for skimmed or semi skimmed milk |
| Yogurt Eko-Bifidus | Yogurt culture of Lb.bulgaricus, St.thermophilus and Bifidobacteries | Firm yogurt |
| Kefir H | Culture from the original flora of kefir granules, without yeast | Soft kefir, not sparkling |
| Kefir C | Culture from the original flora of kefir granules, with yeasts | Traditional kefir, slightly effervescent |
| ABT | Probiotic culture (acidophillus + bifidus + thermophilus) | Probiotic fermented milk |
| Bifidobacterium spp. | Probiotic culture of Bifidobacterium subsp.bifidum | It is used in combination with yogurt or kefir ferments to provide its probiotic characteristics |
| Leben | Mixed culture of mesophilic and thermophilic strains | Fermented milk from North Africa |
| Ayran | Stringy termophilic culture for Ayran production | Ayran production, typical Turkish fermented milk |
| Cheese cultures | ||
| Acidification | ||
| Product | Characteristcs | Application |
| Aromatic type B | Mix of lc.lactis + lc. cremoris + lc. diacetylactis. Medium acidificación. High production of aromas | Cottage cheese, quark, soft, semi-hard and hard cheese. Especially recommended for raw milk cheeses |
| Mesophile type III | Mix of lc.lactis + lc. cremoris + lc. diacetylactis. Fast Acidification | Soft, semi hard and hard cheeses |
| Ferlac Aloia | Mix of lc.lactis + lc. cremoris + lc. diacetylactis. Very fast acidification | Semi hard and hard cheeses |
| Mesophile Plus | Mixed culture of mesophilic and thermophilic strains (lc.lactis + lc. cremoris + lc. diacetylactis + strept. thermophillus). Fast acidification | Soft, semi hard and hard cheeses |
| Mesophile type F | Mix of (lc.lactis + lc. cremoris + lc. diacetylactis + leuconostoc mesenteroides), specially designed for butter production | Butter |
| Termophile B | Acidifying thermophillus streptococcus mix | Soft, semi hard and hard cheeses |
| Termophile B-1 | Very fast acidifying streptococcus thermophillus mix | Pasta filata (mozarella, boconccini) |
| Termophile type C | Mix of streptococcus thermophillus + Lb helveticus. Rapid acidification. High production of aromas | Semi hard and hard cheeses. Cooked curd |
| Ferlac Magnolia | Thermophilic culture of medium acidification. High proteolysis | Very soft curd cheese. Torta cheese |
| Maduration and ripening Cultures | ||
| Single Strains | Characteristics | Application |
| Lb. Rhamnosus | Enhances flavour and aroma | Soft, semi hard and hard cheeses |
| Lb. Helveticus | Highly aromatic and medium eye producing culture | Semi hard and hard cheeses |
| Propionibacterium shermanii | Producer of sweet flavors, characteristic of Emmental type cheese. Produces large eyes (CO2) | Semi hard and hard cheeses |
| Lb. casei | Aromatic culture and producer of protective bacteriocines | Soft, semi hard and hard cheeses |
| Leuconostoc mesenteroides | Flavoring culture with gas production (small eyes) | Blue cheeses and butter |
| Enterococcus Faecium | Aromatic mesophilic culture. High proteolysis | Soft curd cheese, Torta |
| Abiasa formulations | Characteristics | Application |
| AG | Mix of mesophilic acidifying and maturing strains. Provides creaminess and aromas | Soft curd cheese, Torta |
| Lusitano | Mix of ripening strains. Used in combination with mesophile III or mesophile Plus | Especially recommended for pressed sheep's cheese |
| AL | Mix of ripening strains. Used in combination with mesophile III or mesophile Plus | Especially recommended for pressed sheep's cheese |
| LS | Mix of mesophilic acidifying and maturing strains | Especially recommended for soft cow´s cheese |
| Aromaplus | Mix of mesophilic acidifying and maturing strains | Especially recommended for pressed sheep's cheese |
| Aromaplus cabra | Mix of mesophilic acidifying and maturing strains | Especially recommended for soft, semi-hard and hard goat cheese |
| Amanteigado | Mix of mesophilic acidifying and maturing strains | Especially recommended for soft cheeses and Torta cheese |
| Torta | Mix of mesophilic acidifying and maturing strains + Geotrichum candidum + Penicillium Camemberti | Especially recommended for soft cheese and Torta cheese with penicillium camemberti rind |
| Torta CL | Mix of mesophilic acidifying and maturing strains | Especially recommended for soft cheese and Torta cheese with natural rind |
| Torta BL | Mix of mesophilic acidifying and maturing strains + Brevibacterium Linens | Especially recommended for soft cheese and Torta cheese with B. Linens |
| Láctica | Mix of mesophilic acidifying and maturing strains | Especially recommended for making lactic curds cheeses |
| Mix Láctica | Mix of mesophilic acidifying and maturing strains + geotrichum candidum + penicillium camemberti | Especially recommended for making lactic curds cheeses with penicillium camemberti rind |
| Yeast | ||
| Product | Characteristics | Application |
| Kluyveromyces lactis | Aromatic yeast for curd and rind ripening. pH remount in lactic curds | Soft, semi-hard and hard cheese |
| Kokuria Varians | Yeast to enhance the natural rind | Soft, semi-hard and hard cheese |
| Debaromyces Hansenii | Aromatic yeast for curd and rind ripening | Soft, semi-hard and hard cheese |
| Cryptoccocus albidus | Aromatic yeast for curd and rind ripening | Soft, semi-hard and hard cheese |
| Sacharomyces Cerevisae | Aromatic yeast for rind ripening | Soft, semi-hard and hard cheese |
| Geotrichum candidum | White yeast for ripening and rind protection | Soft, semi-hard and hard cheese |
| Brevibacterium Linens | Orange-red flavoring yeast for curd and rind ripening | Washed rind, soft, semi-hard and hard cheese |
| Ferlac Corteza | Mix of yeasts that prevent the growth of undesirable molds in the rind | Soft, semi-hard and hard cheese |
| Moulds | ||
| Product | Characteristics | Application |
| Penicillium Camemberti | White mould characteristic of Brie or Camembert type cheeses. Used in combination with Geotrichum candidum | White mould rind cheese |
| Penicillium Roqueforti | Typical blue mould for making blue cheese. Medium lipolytic activity. Medium-low proteolytic activity. For optimal results it is used in combination with leuconostoc mesenteroides | Blue cheese |
| Penicillium Roqueforti-GO | Blue mould characteristic for the manufacture of blue cheeses. low lipolytic activity, high proteolytic activity. For optimal results it is used in combination with leuconostoc mesenteroides | Soft blue cheese |