Cultures for Buffalo Mozarella
For the production of buffalo mozzarella we recommend starter cultures from the TM 81 or TA 60 series. Coagulants are required, either microbial, vegetarian rennet – Marzyme, or traditional animal rennet.

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 | £20.46 | 50 | |
TA 61 LYO | More info | 50 DCU | £20.46 | 50 | |
TA 62 LYO | More info | 50 DCU | £20.46 | 50 |