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The bacteria used in cheesemaking are divided into two main groups: mesophilic and thermophilic. Thermophilc cultures are frequently used in Italian-style cheeses such as parmesan, etc. Thermophilic lactic acid starter cultures prefer warmer temperatures (when compared with mesophilic cultures), with a temperature growth range between 68-125° F. Optimum growth and flavor production range will vary for each individual culture or culture blend.

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SU CASU is a thermophilic blend that works well for Swiss and Parmesan.

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TA 52

The lactic acid starter TA 50 series (GetCulture offers TA 52) are "slow" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 60 series). TA 52 can be used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses.

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TA 61

The lactic acid starter TA 60 series (GetCulture offers TA 61) are "fast" thermophilic strains of Streptococcus thermophilus (speed of acidification as compared to the TA 50 series). TA 61 is used for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental/Swiss.

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Thermo B Thermophilic blend used for Italian cheeses. Contains a blend of the S. thermophilus and L. bulgaricus. Learn More
Thermo C Thermophilic blend used for high cook cheeses. Contains S. thermophilus and L. helveticus cultures. Learn More
TM 81

Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella. 

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LH100 is a thermophilic culture that functions as a flavor and texture enhancer when used in combination with TA culture for hard cheese, Italian cheeses, and Swiss cheeses. Produces a mild "nutty" flavor as well as helping breakdown the protein. 

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