TA 52

The lactic acid starter TA 52 contains "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.

Contains: Streptococcus thermophilus, sucrose, maltodextrins

Primary Applications: Mozzarella, Muenster

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

Size
$25.95
Qty
  • Description

    The lactic acid starter TA 52 contains "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.

    Contains: Streptococcus thermophilus, sucrose, maltodextrins

    Primary Applications: Mozzarella, Muenster

    Allergens (US): MILK

    GMO Status: non-GMO

    Kosher Status: Kosher Dairy, certificate available

  • Usage Info
    For most cheeses: 1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 3-5 gallons milk
  • Customer Questions
    • From Ali at 12/30/2018 1:13 AM
      I want to make mozzarella from raw buffallo milk... Let me know is ta 52 can be use...? And what is the diffrence between ta 52 nd ta 60... Any taste diffrence?
      Hi Ali,

      We have worked with a few people using buffalo milk, and the general consensus is that TM81 works best to make mozz with this type of milk. Another tip when working with buffalo milk is that the stretch temperature is appreciably higher than it is with cow milk (try to get an internal curd temp of 150-160F).

      The difference between the TA 50 series and the TA 60 series is the speed of acidification -- the TA 60 series acidifies more quickly than the TA 50 series. In the end, for a mozz application, there would be very little difference in the final result, except that the TA 50 would have taken much longer to reach correct pH (for mozz this is 5.2-5.3).

      Hope this helps!

      GetCulture Staff
    • From Amanda L at 06/25/2015 11:42 AM
      I would like to buy TA 52 culture, and I was wondering if you had a recipe for mozzarella you would share with my by email.

      Thank you for your help.

      Amanda L
      Hello,
      Yes we do have a couple of Mozzarella recipes I can send to you via email, however we do not a a recipe written for using the TA 52 for Mozzarella. You can most definitely use the TA 52 for Mozz you will just need to give the culture more time to ripen.
      -GetCulture Staff
    • From Pablo at 11/07/2014 5:44 AM
      Hi, can you please give me a recipe for muenster please?

      thanks!!!
      Hello Pablo,
      We do have a recipe for Muenster, I will send you an email with it attached.
      Let us know if you want anymore recipes.
      Thanks,
      GetCulture Staff

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