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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

Please Note: This item has newly-designed packaging. There is no change in the product within.


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


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GEO 17