CHOOZIT TA 50 Series

The lactic acid starter TA 50 series are "slow" thermophilic strains of Streptococcus thermophilus (as compared to the TA 60 series). TA 50 series cultures are often used for mozzarella, Muenster and other semi-hard and stabilized soft cheeses. This culture is also an excellent acidifier for mild yogurt and fermented milk beverages. Bacteriophage rotation available: TA 50, 52, 54

CONTAINS:
Streptococcus thermophilus

USED TO MAKE: Soft cheese and semi-hard cheese, esp. Muenster

USAGE RATE: Soft cheeses: 5-10 DCU per 100 liters milk (22-44 DCU per 1000 lbs. milk). Semi-hard cheeses: 1.25-5 DCU per 100 liters milk (5.5-22 DCU per 1000 lbs. milk). Quark-type cheeses and cultured cream: 4-6 DCU per 100 liters milk (17-26.5 DCU per 1000 lbs. milk).

KOSHER STATUS: Kosher Dairy, certificate available

GMO STATUS: non-GMO