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TA61 Thermophilic Culture (50 DCU)- Ideal for harder Italian/Swiss style cheeses

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Availability: In stock

$17.99

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.

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  • TA61 Thermophilic Culture (50 DCU)- Ideal for harder Italian/Swiss style cheeses
  • 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.

USAGE LEVELS:

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.

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