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.
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TA 52 Thermophilic Starter Culture
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.
Product Information
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Shipping & Returns
Shipping & Returns
Description
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.
