Thermophilic Culture TA61

Thermophilic Culture TA61 – Your Gateway to Bold, Authentic Cheeses

Unlock the full potential of your cheesemaking with TA61, a robust thermophilic culture crafted for creating iconic aged and semi-hard cheeses. Whether you’re aiming for the sharp bite of Parmesan, the creamy stretch of Mozzarella, or the nutty depth of Gruyère, TA61 delivers consistent performance and rich flavour development.

Perfect for Hard Italian cheeses like Parmesan and Romano, or Pasta Filata cheeses like Provolone, Mozzarella, or even Alpine cheeses like Emmental or Swiss-style cheeses, and Gruyère.  Pairs well with LH100 to promote proteolysis and sweet, nutty flavour notes.

Contains:

Streptococcus thermophilus (ST): A powerhouse culture that supports fast acidification, excellent curd formation, and a clean, balanced flavour profile.

Dosage:

Use ½ teaspoon per 10 litres (2.5 gallons) of milk. Each sachet doses up to 50 litres (13.2 gallons), making it ideal for both small batches and larger production runs.

❄️ Storage & Handling:

• For optimal shelf life, store at –18°C or below.
• Viable for 12 months or longer under frozen conditions with minimal activity loss.