TA 61, a lactic acid starter, encompasses "fast" thermophilic strains of Streptococcus thermophilus, exhibiting accelerated acidification compared to TA 52. Widely favored, TA 61 is particularly popular in the production of Italian and Swiss cheeses like mozzarella, parmesan, Romano, provolone, Emmental, and Swiss. It can serve as a direct substitute for TA 62. TA 61 is often paired with LH 100.
Contains: Streptococcus salivarius subsp. thermophilus (formerly: Streptococcus thermophilus), sucrose, maltodextrins
Primary Applications: Mozzarella, Parmesan, Romano, Provolone, Emmental, Swiss
Storage Conditions: Store in the freezer
Usage Info: 1/8 tsp. per 1-2 gallons milk, 1/4 tsp. per 3-5 gallons milk
