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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