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 info50 DCU£17.7250
TA 61 LYO More info50 DCU£17.7250
TA 62 LYO More info50 DCU£17.7250