TA 52 Thermophilic Starter Culture
A 'slow' Thermophilic culture, good for Muenster and other semi-hard, stabilized cheese. TA 50 series is good as lactic starter only or blended with other cultures as an adjunct. This starter is frequently added to Mesophilic cultures in making a stabilized bloomy rind cheese such as Camembert, Brie or Cambozola. Also good for yogurt and fermented milk beverages.
- Streptococcus thermophilus
Store in the freezer
Kosher certificate available upon request
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Use approximately 1/8 tsp for 1-2 gallons of milk, 1/4 tsp for 5 gallons of milk. This is an estimated guide for usage. Setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.
Reduce culture amount by 25-50% when using raw milk.
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