Description
TA 61 Thermophilic starter culture can be utilized to make an assortment of hard Italian and Swiss style cheddar including Parmesan, Romano, Mozzarella, Provolone, Emmenthaler/Swiss.
The active Temperature range for this culture is 68-125°F with ideal acid production at 104-108°F.
A considerable lot of the above proposed cheeses are warmed to around 122-128°F, this culture will have next to zero acid produced at these high temperatures. In spite of the fact that this culture doesn’t flourish in these hot temperatures, it endures very well. As the temperature of the cooling cheese falls into the cultures optimum temperature range it starts legitimate acid production.
Typical Usage Level
4-6 DCU per 100 liters.
Composition
Streptococcus thermophilus
Carrier:
Sucrose
Maltodextrins
Format
Freeze-dried cultures packed in sachets.
Storage
Store in the freezer.
