Text only | Text with Images

CheeseForum.org ยป Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: qdog1955 on March 31, 2015, 07:06:41 PM

Title: What is ST50 ?
Post by: qdog1955 on March 31, 2015, 07:06:41 PM
A recipe in Caldwell book calls for ST50----I can find no info on this----does anyone no anything about this or a similar replacement?
Qdog
Title: Re: What is ST50 ?
Post by: Spoons on March 31, 2015, 08:38:55 PM
TA50 maybe? it contains ST.

http://www.glengarrycheesemaking.on.ca/starters-and-cultures/lactic-starters/lactic-starters-from-danisco/danisco-choozit-ta050-125-dcu.html (http://www.glengarrycheesemaking.on.ca/starters-and-cultures/lactic-starters/lactic-starters-from-danisco/danisco-choozit-ta050-125-dcu.html)
Title: Re: What is ST50 ?
Post by: awakephd on March 31, 2015, 08:41:28 PM
That was my first thought as well. It is a slower-acidifying thermo variety.
Title: Re: What is ST50 ?
Post by: Al Lewis on March 31, 2015, 09:09:51 PM
Which recipe?
Title: Re: What is ST50 ?
Post by: qdog1955 on April 01, 2015, 10:25:16 AM
That's what I'm thinking, too---it might be a misprint, or just her terminology----because in another section she discuses TA 50 as a slow acidifier----the recipe is for Flor Azul, a blue cheese.
Qdog
Title: Re: What is ST50 ?
Post by: Al Lewis on April 01, 2015, 01:20:31 PM
If you scroll through to the "LARGE BATCH GUIDELINES" She changes that to TA-50.  I would say the ST-50 was a misprint.
Title: Re: What is ST50 ?
Post by: qdog1955 on April 01, 2015, 06:34:48 PM
Thanks Al---didn't notice that. Expensive stuff for a 1/16th tsp.
Qdog
Title: Re: What is ST50 ?
Post by: Danbo on April 01, 2015, 09:10:29 PM
Al: Good detective work! :-)
Text only | Text with Images