TA 52 is a lactic acid starter that contains "slow" thermophilic strains of Streptococcus salivarius subsp. thermophilus (formerly: Streptococcus thermophilus). This slow speed of acidification is in comparison to TA 61. TA 52 can be used for Mozzarella, Muenster and various semi-hard and soft cheeses. Additionally, TA 52 proves to be an exceptional acidifier for mild yogurt and fermented milk beverages. TA 52 can be used as a direct substitute for TA 50 and 54.
Contains: Streptococcus salivarius subsp. thermophilus (formerly: Streptococcus thermophilus), sucrose, maltodextrins
Primary Applications: Mozzarella, Muenster
Storage Conditions: Store in the freezer
Usage Info: 1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 3-5 gallons milk
