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Sarah Vogeley

"We use Dairy Connection for all our cheese and yogurt making needs. Great service and prices! Thank you DCI."

Elizabeth Rich

"Thank you for the great service and great product. My order arrived very quickly, and I really appreciated the personal service I received."

Marcie McBee

"Great source for cultures."

TA 61

The lactic acid starter TA 60 series contains "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental, Swiss. 

Contains: Streptococcus thermophilus, sucrose, maltodextrins

Primary Applications: Mozzarella, Parmesan, Romano, Provolone, Emmental, Swiss

Allergens (US): NONE

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

NOTE: The TA 60 series of cultures (TA 61 and TA 62) are known as a bacteriophage rotation and are interchangeable. Depending on stock levels, substitutions may be made depending on availability.

SKU CH-3083-DN
Weight 0.50 oz
Starting at: $14.95
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Supreme Coagulant LH100
Mild ABY-2C Yogurt Neige
Mastering Basic Cheesemaking by Gianaclis Caldwell Heart-shaped Form PF60141
PV Thermo-Hygrometer
Goat (chevre) mold PF3344 Draining mat fine

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