TA 60 Series

TA 60 Series

The thermophilic TA 60 series are "fast" strains (fast acidifying, as compared to the TA 50 series) of Streptococcus thermophilus and are often used for making Italian and Swiss-style cheeses such as mozzarella, Parmesan, Romano, provolone, Emmental/Swiss.Bacteriophage rotation available: TA 61, 62

Options
Size

Recommended for mozzarella, Parmesan, Romano, provolone, Emmental/Swiss

Mozzarella 50 DCU per 1000 lbs. milk; Asiago and other hard cheeses 22-44 DCU per 1000 lbs. milk

Streptococcus thermophilus

Kosher Dairy, certificate available

non-GMO

: *
: *
: *
 
ABL
 
GEO 17