Culture Selector
Find your culture.
Tell us what you make and we ask only what matters for that product — then name the cultures to trial, by code. We show the reasoning behind every match, and we tell you when we are not confident enough to recommend anything.
Product lines (DVS starter cultures · 200+)
ABsource offers 200+ DVS starter cultures across fifteen product lines. Each line covers one or more coded cultures. Below are 99 of them, by family, with the description each is selected on — this is the list the selector above works from, and the code is what to quote on an order.
Ordered as ABDAHI, unless a variant below says otherwise.
- AB201NX
Toned milk, cup curd. Firm set, medium sour.
- AB202NX
Toned milk, cup curd. Firm set, medium sour; desi curd.
- AB203NX
Toned milk, cup curd. Firm set with a creamy texture and diacetyl aroma.
- AB204NX
Toned milk, cup curd. Firm set, smooth and creamy, with diacetyl aroma; desi curd.
- AB207NX
High-fat or toned milk, cup curd. Firm set, medium sour.
- AB208NX
Toned milk, cup or pouch. Creamy and spoonable, with a buttery taste.
- AB209NX
Toned milk, cup curd. Sharp cut, with a buttery taste.
- AB211NX
Toned or double-toned milk, cup or pouch. Sharp cut, with diacetyl flavour.
- AB237NX
Toned or full-fat milk, cup curd. Mild set.
- AB298NX
Toned or full-fat milk, cup or pouch. Highly viscous curd.
- AB435NX
Toned or full-fat milk, cup or pouch. Highly viscous curd.
- AB436NX
Toned or full-fat milk, cup or pouch. Highly viscous curd with a clean cut.
- AB438NX
Toned or full-fat milk, cup or pouch. Highly viscous curd with a clean cut.
- AB439NX
Toned milk, cup curd. Mild set.
- AB442NX
Toned milk, cup or pouch. Mild set, with more diacetyl aroma.
- AB451NX
Cup curd. Mild in taste.
- AB452NX
Cup or pouch curd. More diacetyl flavour, no post-acidification.
- AB739NX
Toned milk, cup curd. Medium sour, with a smooth, firm texture.
- AB741NX
Toned milk, cup curd. Creamy texture, smooth with a clean cut.
- AB779NX
Toned milk, cup or pouch. Creamy texture, smooth with a clean cut.
- AB755NX
Toned milk, cup or bucket. Set curd with diacetyl aroma, mild in taste.
- AB759NX
Toned or full-fat milk. Medium sour, with a spoonable consistency.
- AB767NX
Toned milk, cup curd. Tangy taste with diacetyl aroma.
- AB777NX
Toned milk, cup curd. Medium sour, thick curd.
- AB757NX
Toned milk, cup curd. Mild set, with a smooth texture.
- AB107NX
Toned milk, cup or pouch. Mild, firm set.
Ordered as ABDAHI LOW FAT, unless a variant below says otherwise.
- AB402NX
Low-fat curd, pouch or cup. Clean set with a sharp cut.
- AB404NX
Low-fat curd, pouch. Mild, with diacetyl aroma and a firm texture.
- AB407NX
Low-fat curd, cup or pouch. Medium sour, with diacetyl aroma.
- AB805NX
Low-fat curd, pouch or cup. Medium sour, with a firm texture.
Ordered as ABCHACH, unless a variant below says otherwise.
- AB300NX
Toned milk. Acidic curd with a creamy texture and buttery taste.
- AB302NX
Toned or double-toned milk. Mild acidity, rich diacetyl aroma.
- AB304NX
Low-fat or toned milk. Mild to medium acidity.
- AB306NX
Acidic curd for buttermilk, used for a high diacetyl flavour.
- AB307NX
Acidic curd for buttermilk, used for a high diacetyl flavour and aroma.
- AB319NX
Thick, creamy curd for mild or sour buttermilk.
- AB329NX
Acidic curd with a thick consistency, rich in diacetyl aroma.
- AB330NX
Acidic curd for buttermilk.
- AB331NX
Mildly acidic and creamy, thick in texture, rich in diacetyl.
- AB335NX
Mildly acidic, creamy curd for buttermilk.
- AB946NX
Tangy, thick curd with diacetyl flavour, for probiotic buttermilk.
Ordered as ABLASSI, unless a variant below says otherwise.
- AB621NX
Mildly acidic curd for a thick, slightly sour and sweet lassi.
- AB624NX
Mildly acidic, thick curd for sour and sweet lassi, with rich diacetyl aroma.
- AB626NX
Acidic curd with a thick texture, for sour and sweet lassi.
- AB975NX
Smooth, creamy curd with mild sourness and high viscosity, for thick lassi with a probiotic claim.
Ordered as ABCHEESE, unless a variant below says otherwise.
Mozzarella
- AB516
Thermophilic culture for mozzarella.
- AB512
Blend of thermophilic strains for mozzarella.
Cheddar
- AB519
Blend of mesophilic strains for cheddar.
- AB520
Blend of mesophilic strains for cheddar.
Feta
- AB529
Blend of thermophilic and mesophilic bacteria for feta.
Gouda
- AB503
Blend of thermophilic and mesophilic bacteria for gouda.
- AB504
Blend of thermophilic and mesophilic bacteria for gouda.
Cream cheese
- AB505
Mesophilic strains for cream cheese.
Edam
- AB507
Blend of thermophilic and mesophilic strains for edam.
White brine cheese
- AB509
Blend of thermophilic and mesophilic bacteria, listed for white brine cheese and for Camembert.
Listed for White brine cheese and Camembert.
Camembert
- AB509
Blend of thermophilic and mesophilic bacteria, listed for white brine cheese and for Camembert.
Listed for White brine cheese and Camembert.
Emmental
- AB523
Blend of thermophilic and mesophilic bacteria for emmental.
Parmesan
- AB525
Blend of thermophilic and mesophilic bacteria for parmesan.
Caciotta
- AB513
Thermophilic bacteria for caciotta.
Provolone
- AB527
Blend of thermophilic and mesophilic bacteria for provolone.
Ordered as ABYOGURT, unless a variant below says otherwise.
Set yoghurt
- AB151NX
Set or fruit yoghurt. Mild acidity, creamy taste, no post-acidification.
Listed for Set yoghurt and Fruit yoghurt.
- AB152NX
Set or fruit yoghurt. Mild acidity, diacetyl flavour, no post-acidification.
Listed for Set yoghurt and Fruit yoghurt.
- AB153NX
Set yoghurt with sugar. Medium sourness, creamy taste, no post-acidification.
- AB175NX
Set yoghurt. Firm texture, mild taste.
Fruit yoghurt
- AB151NX
Set or fruit yoghurt. Mild acidity, creamy taste, no post-acidification.
Listed for Set yoghurt and Fruit yoghurt.
- AB152NX
Set or fruit yoghurt. Mild acidity, diacetyl flavour, no post-acidification.
Listed for Set yoghurt and Fruit yoghurt.
Greek-style
- AB154NX
Greek-style yoghurt. Diacetyl aroma, smooth and set texture.
- AB155NX
Greek-style yoghurt. Rich diacetyl flavour.
Stirred yoghurt
- AB165NX
Stirred yoghurt. Sweet and sour taste, creamy texture.
Drinking yoghurt
- AB164NX
Drinking yoghurt. Sweet and sour taste, creamy texture.
General
- AB921NX
Thick, clean-textured curd or yoghurt with a probiotic claim.
Ordered as ABSHRI, unless a variant below says otherwise.
- SH0102
Smooth, creamy chakka with medium acidity.
- SH0104
Sour chakka with a tangy taste, for sweet-and-sour shrikhand.
- SH0109
Highly acidic chakka giving a smooth, creamy, sweet-and-sour shrikhand.
- SH0111
Acidic chakka with diacetyl flavour.
- AB1001
Blend for sweet-and-sour shrikhand, with bioprotective strains.
Ordered as ABSHRI (with ABBIO-Shield).
- AB1002
Blend for sweet-and-sour shrikhand, with bioprotective strains.
Ordered as ABSHRI (with ABBIO-Shield).
Ordered as ABMISHTI, unless a variant below says otherwise.
- MD0102
Sugar-tolerant strains giving a sweet-and-sour mishti doi with the typical fermented taste.
- MD0108
Sugar-tolerant strains giving a sweet-and-sour mishti doi with the typical fermented taste.
- MD0109
Sugar-tolerant strains giving a sweet-and-sour mishti doi with the typical fermented taste.
Ordered as ABDAHI (Probiotic), unless a variant below says otherwise.
- AB1401
Streptococcus thermophilus (ABS01).
- AB1402
Lactobacillus casei (ABS05).
- AB1403
Lactobacillus plantarum.
- AB1404
Lactobacillus acidophilus (ABS43).
- AB1405
Lacticaseibacillus rhamnosus (ABS42).
- AB1406
Lactobacillus reuteri.
- AB1407
Bifidobacterium bifidum (ABS10).
- AB1408
Blend of Lactobacillus acidophilus and Bifidobacterium lactis.
- AB1409
Lactobacillus delbrueckii subsp. bulgaricus.
Ordered as ABSHRI (with ABBIO-Shield), unless a variant below says otherwise.
- AB1501
Lactobacillus paracasei (ABS47).
- AB1502
Lactobacillus rhamnosus (ABS51).
- AB1503
Lactobacillus plantarum (ABS53).
- AB1504
Blend of ABS47 and ABS51.
Ordered as ABCREAM, unless a variant below says otherwise.
Sour cream
- AB703
Blend of mesophilic bacteria for sour cream, with a mildly acidic diacetyl aroma.
Cultured ghee
- AB704
Cream culture for a well-flavoured, granular ghee. Patent applied for.
- AB711
Cream culture for an aromatic, granular ghee made from cream.
Ordered as ABKEFIR, unless a variant below says otherwise.
- AB351
Blend of almost twenty strains of bacteria and yeast, giving a smooth, creamy kefir.
- AB352
Blend of twelve bacterial and yeast strains, giving a smooth, tangy, creamy kefir.
- AB353
Blend of sixteen bacterial strains, giving a smooth, tangy, creamy kefir.
Ordered as ABLABAN, unless a variant below says otherwise.
- AB602
Produces a tangy laban with a pleasant aroma.
Ordered as FERMENTA, unless a variant below says otherwise.
- AB1301
Single strain capable of fermenting idli and dosa batter.
- AB1302
Blend of two bacterial strains for fermentation in batter.
Which culture fits is decided by the milk before it is decided by taste. Four things set it:
- The fat content of the milk.
- The final SNF achieved.
- Whether the curd is packed in a pouch or a cup.
- Any specific attribute the product has to hit.