CHEESE CULTURE - TA61

TA61 Cheese Culture - for professional results. This culture is ideal for many harder cheeses, especially Italian and Swiss style cheeses including Parmesan, Provolone, Mozzarella, Asiago, Gruyere and Emmental.

It is a thermophilic culture and is used in cheese production that requires temperatures typically higher than around 43ºC (110ºF), usually producing a much harder style cheese.

Usage Levels: 1 sachet is enough to inoculate about 600 - 650 litres of milk

Composition: Streptococcus Thermophilus. Carrier: Sucrose, Maltodextrins

Storage: Store refrigerated (<4ºC/42ºF)