Ta 50 Series

US $4800

  • South Royalton, Vermont, United States
  • Jun 22nd
On Sale 50% OFF! Expired Culture. 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. These cultures are expired and therefore we can no longer guarantee their vitality. However, as a result of them being kept in the freezer, expired cultures are usually still viable, though we recommend using a bit more than recommended in your recipe to ensure good results. 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. Both TA 50 and TA 52 are 125 DCU.

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