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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.

  • Lactic Ferments
  • Ferlac Acidification
  • Cheese making
  • Product
  • Features
  • Application
    • Aromatic type B
    • Low acidifying mesophilic starter
    • Fresh, soft, semi hard and hard cheeses. Special for raw milk
      • Mesophile
        type K
      • Mesophilic mix starter
      • Soft, semi hard and hard cheeses. Good acidification and aroma production
        • Mesophile
          type III
        • Fast acidification 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. High aroma production
              • 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
                              • Ferlac MX
                              • Aromatic and protective mix culture
                              • Semi hard and hard cheeses
                                • Aromatic helveticus
                                • Highly aromatic culture
                                • 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 cheeses
                                            • Leuconostoc mesenteroides
                                            • Gas-producing mesophilic culture
                                            • Soft and semi hard cheeses
                                              • Ferlac AG
                                              • Highly aromatic and proteolytic mix culture
                                              • Soft and semi hard cheeses
                                                • Ferlac Corteza
                                                • Treatment of cheese surface, protective against undesirable moulds
                                                • Soft, 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 white mould. Enhance lipolysis and proteolysis
                                                      • Soft cheeses
                                                        • Penicillium roqueforti
                                                        • Ripening blue mould. Characteristic flavor, color and aroma
                                                        • Blue cheeses
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