Author Topic: LH100 + TA061 temperature  (Read 520 times)

Offline tal_d1

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LH100 + TA061 temperature
« on: March 04, 2013, 04:57:33 AM »
Will this two Survive 131F (55C) ?


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Offline NimbinValley

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Re: LH100 + TA061 temperature
« Reply #1 on: March 04, 2013, 05:09:05 AM »
Hi.

Both of these cultures contain thermophiles so they should survive those temps, although I think they are at the top of their ranges so may well be getting a bit stressed. 

NV.

Offline Sailor Con Queso

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Re: LH100 + TA061 temperature
« Reply #2 on: March 04, 2013, 09:25:40 AM »
Depends on time as well as temperature. Why are you asking?
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Offline tal_d1

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Re: LH100 + TA061 temperature
« Reply #3 on: March 04, 2013, 09:30:17 AM »
I am asking because the Parmesan recipe instruct to hit to 55C and live it at
this temp for 1 hour and the book "Mastering Artisan Cheese" say that LH100 live up
to 52C.

Offline Alpkäserei

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Re: LH100 + TA061 temperature
« Reply #4 on: March 07, 2013, 09:12:28 AM »
We prepare a culture by heat treating whey from the cheese just made.

We do this by placing the whey in a hot water bath and quickly heating up to 62 C, then placing in a cold water bath and quickly cooling it down to 40 C

This culture consists of bacteria pretty much the same as your cultures listed. They will survive. Everything else will die (for the most part)
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