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Thermophilic Starter Series TA 61-62,50 dcu
For making hard, Italian & Swiss cheeses like Parmesan, Romano, Provolone, Mozzarella & Emmental/Swiss. This can be used as a stand alone starter or as an adjunct with other cultures. It has a medium-high acidity and can stay alive in high temperatures.
(ST) Streptococcus thermophilus
(freeze-dried direct set/DVI-Direct Vat Innoculation)
Use approximately 1/10 tsp.(.23g) for 1-10 gal.(3.7-37 liters) of milk.
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