TA61 THERMOPHILIC CULTURE (50 DCU)- IDEAL FOR HARDER ITALIAN/SWISS STYLE CHEESES
TA61 Cheese Culture- for professional results. Ideal for many harder cheeses, especially Italian and Swiss style cheeses including Parmesan, Provolone, Mozzarella, Asiago, Gruyere and Emmental.
A thermophilic culture, TA61 is used in cheese production that requires temperatures typically higher than around 110 degrees F, usually producing a harder style cheese.
50 DCU (1 sachet) for 250 USA Gallons
COMPOSITION: Streptococcus Thermophilus. Carrier: Sucrose, Maltodextrins
Storage: Store in your fridge (approx 42 degrees F)
Please note that these sachets are sold and priced individually.
We Also Recommend
FLORA DANICA (AROMA TYPE B) MESOPHILIC CULTURE (50U- GOOD FOR 130 GALLONS)- IDEAL FOR BRIE, CAMEMBERT + CONTINENTAL CHEESES
DVI MM101 (DIRECT VAT INOCULATION)- MESOPHILIC PROFESSIONAL CHEESE MAKING CULTURE