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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: scasnerkay on January 17, 2012, 12:13:10 AM

Title: Danisco's Choozit TA Thermophilic Starter Culture
Post by: scasnerkay on January 17, 2012, 12:13:10 AM
If someone says "1/8 tsp TA", what is the TA?
Title: Re: Danisco's Choozit TA Thermophilic Starter Culture
Post by: NimbinValley on January 17, 2012, 12:36:03 AM
TA is a type of starter culture.  The actual beastie is Streptococcus thermophilus, but it is branded and sold by Danisco as "TA 60" or "TA 61" both of which are different strains of the same bacteria.

It is a thermophile which means it works best at higher temperatures - 40-45oC

NVD
Title: Re: Danisco's Choozit TA Thermophilic Starter Culture
Post by: scasnerkay on January 17, 2012, 12:41:23 AM
Is there a chart somewhere on this site that indicates standard abbreviations?
Title: Re: Danisco's Choozit TA Thermophilic Starter Culture
Post by: Boofer on January 17, 2012, 12:50:11 AM
Is there a chart somewhere on this site that indicates standard abbreviations?
Try this site (http://glengarrycheesemaking.on.ca/starterscultures.htm).

-Boofer-
Title: Re: Danisco's Choozit TA Thermophilic Starter Culture
Post by: Cheese Head on January 17, 2012, 12:18:24 PM
scasnerkay, there's also our Glossary (http://cheeseforum.org/articles/glossary/), although I don't know what Danisco's TA stands for.
Title: Re: Danisco's Choozit TA Thermophilic Starter Culture
Post by: dthelmers on January 17, 2012, 01:22:50 PM
Thermophilic acidifier?
Title: Re: Danisco's Choozit TA Thermophilic Starter Culture
Post by: Boofer on January 17, 2012, 01:52:38 PM
Could just be a name Danisco gave it. What does Kazu stand for? Maybe just a moniker.

-Boofer-
Title: Re: Danisco's Choozit TA Thermophilic Starter Culture
Post by: Tiarella on October 18, 2012, 03:36:23 PM
I think Kazuhiro refers to the Instrument that must be played while the culture is added.   ???