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Danisco TA061,125DCU

$44.60 $40.60

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.

In stock

SKU: TA61 Categories: ,

Description

BBD: 10.2021

 

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.

Additional information

Weight 0.3 kg