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): MILK

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.

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  • Description

    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): MILK

    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.

  • Usage Info
    1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 3-5 gallons milk
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