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.
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TA 50 LYO
125 DCUView Product -
OVT50 LYO single dose (from TA50)
100 litre doseView Product -
TA 52 LYO
125 DCUView Product -
TA 54 LYO
50 DCUView Product -
TA 54 LYO
125 DCUView Product -
OVT54 LYO single dose (from TA54)
100 litre doseView Product -
TA 60 LYO
50 DCUView Product -
TA 61 LYO
50 DCUView Product -
TA 62 LYO
50 DCUView Product