• Lactic Ferments

• Ferlac Acidification

• Cheese making

• Product
• Features
• Application

• Aromatic type B
• Acidifying mesophilic heterofermentative starter
• Fresh, soft, semi hard and hard cheeses. Butter

• Mesophile
  type II
• Homofermentative mesophilic starter
• Soft and semi hard cheeses

• Mesophile
  type III
• Heterofermentative mesophilic starter
• Soft and semi hard cheeses

• Mesophile Plus
• Mesophilic and thermophilic starter
• Soft, semi hard and hard cheeses

• Thermophilic type B
• Fast acidification thermophilic starter
• Soft, semi hard and hard cheeses. Pasta filata

• Thermophilic type C
• Medium-fast thermophilic starter
• Soft, semi hard and hard cheeses

• Fermented milk

• Product
• Features
• Application

• Yogurt type I
• Lb.bulgaricus and St.thermophilus culture
• Traditional yogurt with its characteristic aroma

• Yogurt type II
• Lb.bulgaricus and St.thermophilus culture with texturizing properties
• Firm creamy yogurt

• Kefir type B
• Heterofermentative culture
• No gas-producing kefir

• Kefir type C
• Heterofermentative culture with yeast
• Foamy kefir

• ABT
• Probiotic culture
• Probiotic fermented milk (firm or shake)

• Leben
• Mesophilic culture
• Stirred fermented milk originally from North Africa

• Ferlac Maturation and Ripening

• Cheese making

• Product
• Features
• Application

• Lb. rhamnosus
• Enhance flavour and aroma
• Soft, semi hard and hard cheeses

• Lb. helveticus
• Aromatic culture
• Soft, semi hard and hard cheeses

• Helveticus aromático
• Highly aromatic culture
• Soft, semi hard and hard cheeses

• Propionibacterium shermanii
• Eye producer. Enhance flavor and sweetness.
• Semi hard and hard cheeses

• Ferlac torta
• Highly proteolytic and aromatic culture
• Torta cheese

• Brevibacterium linens
• Aromatic and proteolytic orange culture
• Soft, semi hard and hard cheeses

• Lb. casei
• Enhance flavor and aroma. Beneficial to texturing
• Soft, semi hard and hard cheeses

• Geotrichum candidum
• Treatment of cheese surface
• Soft, semi hard and hard cheeses

• Leuconostoc mesenteroides
• Gas-producing mesophilic culture
• Soft and semi hard cheeses

• Enterococcus faecium
• Highly aromatic and proteolytic culture
• Soft, semi hard and hard cheeses

• Kokuria varians
• Works on texture and flavor of the cheese. Treatment of cheese surface
• Semi hard and hard cheeses

• Yeast and moulds

• Product
• Features
• Application

• Debaryomyces hansenii
• Modify cheese rind
• Semi hard and hard cheeses

• Kluyveromyces lactis
• Aroma developing yeast. Works surface and body level.
• Semi hard and hard cheeses

• Penicillium camemberti
• Surface ripening mould. Enhance lipolysis and proteolysis
• Soft cheeses

• Penicillium roqueforti
• Ripening blue mould. Characteristic flavor, color and aroma
• Blue cheeses