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ABsource Biologics
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ABCHEESE pack

This artwork is colour-coded to tell the culture lines apart in the catalogue. Delivered product comes in the standard blue and white ABsource sachet.

Product line (DVS starter culture)

ABCHEESE

A Direct Vat Set cheese starter culture. Supplied freeze-dried for direct addition to the cheese vat, removing the bulk-starter propagation step.

Applications

Cheese & paneer
Request a sampleRequest the data sheet

Technical specification

Mesophilic · Direct Vat Set
FormatDirect Vat Set (DVS) — ready to use, no propagation
FormFreeze-dried
Phage resistancePhage-resistant strains
Quality release24 quality checks before release
Pack artworkColour-coded per culture line for the catalogue. Delivered product comes in the standard blue and white ABsource sachet.

On the data sheet

  • Organism composition
  • Incubation temperature
  • Incubation time
  • Recommended dosage
  • Target acidity
  • Packaging sizes
  • Storage conditions
  • Shelf life

We publish figures we can stand behind. These are confirmed per batch and per application, so they come from the data sheet rather than a web page.

Request the data sheet →

Variants in this line

ABCHEESE is supplied as 14 coded cultures. Quote the code with your order, or tell us what you are making and the Culture Selector will suggest one.

  • AB516Mozzarella

    Thermophilic culture for mozzarella.

  • AB512Mozzarella

    Blend of thermophilic strains for mozzarella.

  • AB519Cheddar

    Blend of mesophilic strains for cheddar.

  • AB520Cheddar

    Blend of mesophilic strains for cheddar.

  • AB529Feta

    Blend of thermophilic and mesophilic bacteria for feta.

  • AB503Gouda

    Blend of thermophilic and mesophilic bacteria for gouda.

  • AB504Gouda

    Blend of thermophilic and mesophilic bacteria for gouda.

  • AB505Cream cheese

    Mesophilic strains for cream cheese.

  • AB507Edam

    Blend of thermophilic and mesophilic strains for edam.

  • AB509White brine cheese · Camembert

    Blend of thermophilic and mesophilic bacteria, listed for white brine cheese and for Camembert.

  • AB523Emmental

    Blend of thermophilic and mesophilic bacteria for emmental.

  • AB525Parmesan

    Blend of thermophilic and mesophilic bacteria for parmesan.

  • AB513Caciotta

    Thermophilic bacteria for caciotta.

  • AB527Provolone

    Blend of thermophilic and mesophilic bacteria for provolone.

Related products

Trial ABCHEESE on your own milk.

Tell us your volumes and what you are targeting. We will send a sample and the parameters to run it against.

Request a sample