TA 50 Series

TA 50 Series

The lactic acid starter TA 50 series are "slow" thermophilic strains of Streptococcus thermophilus (as compared to the TA 60 series). TA 50 series cultures are often used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses. This culture is also an excellent acidifier for mild yogurt and fermented milk beverages. Bacteriophage rotation available: TA 50, 52, 54

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Size

Soft cheese and semi-hard cheese, esp. Muenster

Soft cheeses: 5-10 DCU per 100 liters milk (22-44 DCU per 1000 lbs. milk). Semi-hard cheeses: 1.25-5 DCU per 100 liters milk (5.5-22 DCU per 1000 lbs. milk). Quark-type cheeses and cultured cream: 4-6 DCU per 100 liters milk (17-26.5 DCU per 1000 lbs. milk).

Streptococcus thermophilus

Kosher Dairy, certificate available

non-GMO

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GEO 17
 
LH100