TA061 Thermophilic cheese culture
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TA61 Cheese Culture - for professional results. This culture is ideal for many harder cheeses, especially Italian and Swiss style cheeses including Parmesan, Provolone, Mozzarella, Asiago, Gruyere and Emmental.
It is a thermophilic culture and is used in cheese production that requires temperatures typically higher than around 43º (110ºF), usually producing a much harder style cheese.
Usage Levels: 1 sachet is enough to inoculate about 600 - 650 litres of milk
Composition: Streptococcus Thermophilus. Carrier: Sucrose, Maltodextrins
Storage: Store refrigerated (<4ºC/42ºF)
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