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
  • Customer Questions
    • From Aj at 12/03/2020 11:56 PM
      Are these cultures vegan at shipment? Wanting to test out vegan cheese making with cashews.
      Hi AJ,

      The TA 61 is not a vegan culture. The only vegan acidifier culture we offer at this time is the non-dairy yogurt culture.

      Thanks!

      GetCulture Staff.
    • From Tracy at 09/06/2020 9:20 PM
      I need to buy a "regular" culture not a DVI or "direct-set" culture. How do I know which one this is?
      Hi Tracy,

      We're not sure exactly what you mean by "regular culture" -- DVI, or Direct Vat Inoculation aka "direct-set" -- is considered to be the standard format of cultures these days. Are you referring to a bulk-set culture? Bulk-set is no longer common and is not available in a format that is generally manageable for the home user as it must be kept ultra-frozen at -50F. We're happy to talk to you more on this topic -- please feel free to email us info@getculture.com or give us a call and we'll figure out how we can assist you!

      Thanks!
      GetCulture Staff

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    • Author: Monica
      I use this with the Thermo B in mozzarella making. The T61 seems to speed up the acidity and makes the timing much shorter and the recipe more reliable.

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