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Thermophilic
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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TA 61
Primary lactic acid producer for high set and cook temperature chees varieties. The TA series are thermophilic cultures 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.
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Thermo C
Thermophilic blend used for high cook cheeses. Contains S. thermophilus and L. helveticus cultures.
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TM 81
Thermophilic lactic acid starter blend for use in Italian type cheeses, especially mozzarella.
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LH100
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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