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icono-abiasaFerments

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.

icono fermentos 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
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
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