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