Resource Page: Links to Industry COVID-19 Information
Home :: Shop :: Cultures :: Cheese ::
TA 60 Series
Click to zoom

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.

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

: *
: *
: *
 
Quick View
MA 4000 Series
Click to zoom
MA 4000 Series
 
Quick View
MM Series
Click to zoom
MM Series
 
Quick View
RA Series
Click to zoom
RA Series
 
Quick View
Flora Danica
Click to zoom
Flora Danica
 
Quick View
HP6
Click to zoom
HP6
 
Quick View
Neige
Click to zoom
Neige
 
Quick View
GEO 17
Click to zoom
GEO 17
 
Quick View
YO-MIX® ABY-2C
Click to zoom
YO-MIX® ABY-2C
 
Quick View
MA Series
Click to zoom
MA Series