Please note: Shipping costs for cultures reflect the price of secure packaging, designed to decrease the risk of cultures perishing in long transits or summer heat.
Thermophillic culture containing:
* (ST) Streptococcus thermophilus - SLOW GROWING
TA 50 is a popular single strain thermophilic culture of Streptococcus Salivarius ssp Thermophilus. It is far slower and less acidic than Danisco's TA 60 series, producing mild acidity. Use TA 50 as a stand-alone lactic starter, or blend it in with other cultures. TA 50 is also a popular addition to mesophilic starters in the making of stabilized bloomy rind cheeses, such as Camembert.
A good guideline is to use it as 15%-25% of the total culture volume. This will keep the cheese stable yet supple -without turning it too stiff or rubbery.
(freeze-dried direct set/DVI-Direct Vat Innoculation)
Use for making Brick, Munster, and other washed-rind types (ST used in small amount). Alpine types (ST w/ LH or LBL)
Use 1/8 tsp. per 1 gallon (3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Approximately 5 DCU will acidify 26 gallons of milk.
Kosher Certified. Made in France. TA 50 is 125 DCU.