Cultures for Pecorino
A typical recipe would use TA 60 series and LH adjunct for flavour development.
TA Acidifying
The TA cultures fall in to two groups for either soft or hard cheese.
TA 50, 52 and 54 are bacteriophage alternatives for the manufacture of stabilised soft cheese. They are concentrated thermophilic cultures of Streptococcus thermophilus especially developed for direct vat inoculation.
TA 60, 61 and 62 are bacteriophage alternatives for the manufacture of hard cheese. They are concentrated thermophilic cultures of Streptococcus thermophilus especially developed for direct vat inoculation.
Name | Info | Pack Size | Price | Min Order | Quantity |
---|---|---|---|---|---|
TA 60 LYO | More info | 50 DCU | £20.13 | 50 | |
TA 61 LYO | More info | 50 DCU | £20.13 | 50 | |
TA 62 LYO | More info | 50 DCU | £20.13 | 50 |