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Thermophilic

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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SU CASU

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

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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). 

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Thermo B

Thermophilic starter blend used for Italian cheeses.

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TA 61

TA 61 is a very popular culture for making Italian and Swiss cheeses such as mozzarella, parmesan, Romano, provolone, Emmental/Swiss. 

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Thermo C

Thermophilic starter blend used for Swiss-type cheeses.

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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 adjunct culture that functions as a flavor and texture enhancer when used in combination with a primary starter culture for hard cheese, Italian cheeses, and Swiss cheeses.

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