Thermophile (TPC)


Small and Large sizes are available from dropdown menu below

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Dosage and pack size

  • Large size (20UA in foil sachet) will inoculate 600 to 2,000 litres of milk depending on dosage used
  • Small size (5UA screw cap bottle which is 1/4 of a large pack) will inoculate 150 to 400 litres of milk depending on dosage used
  • An approximate guide for usage is 1 Dash mini spoon or 1/8th spoon to 8 litres of milk

Types of Cheese TPC can be used on

Tomme made with thermophile recipe, Bel Paise, Butter Cheese, Emmenthaler, Gruyere, Swiss, Harder and aged mozzarella, Provolone, Parmesan, Romano, Asadero, Kasseri, soft feta, Greek Feta


TPC is a mix of the following thermophilic cultures:

  • Streptococcus thermophilus
  • Lactobacillus delbrueckii subsp. Bulgaricus

TPC is a commonly used thermophilic culture for both hard and soft cheeses. There is a symbiotic relationship between the two cultures in TPC (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus). The Streptococcus thermophilus is the fast-initial acidifier and the Lactobacillus delbrueckii subsp. Bulgaricus provides additional acidification but also increased level of enzymes for texture breakdown (proteolysis) of the cheese as it matures. The Streptococcus thermophilus produces formic acid from lactose metabolism which in turn stimulates growth of the Lactobacillus delbrueckii subsp. Bulgaricus. The Lactobacillus delbrueckii subsp. Bulgaricus in turn are more proteolytic and provide a pool of amino acids and peptides that enables the Streptococcus thermophilus to grow.

TPC has a high level of proteolysis if used at a higher dosage. It can produce flavour and break down the textures of cheese that are aged for shorter times eg. several weeks. However, it should be used at lower dosage level for longer aged cheeses, where a slower rate of proteolysis may be required. Rapid acidification occurs between 35°C – 45°C but will produce acid several °C outside of this temperature range.

If a thermophilic culture with a lower level of proteolysis is required, eg for harder and aged cheeses, then substitute some or all the TPC with some TPF.

To make a strong flavoured Greek Feta, try adding some M272 or M265 in addition to the usual volume of TPC and use a temperature of 35c – 37C. Consider reducing the fat level of the milk by substituting one-third of the full cream milk with skim milk.  Or to make a feta creamier, add 100 ml of pure pouring cream for every two litres of milk.

  • Flavour profile: 3 out 5
  • Acid production: 5 out 5
  • Resistance to bacteriophage: 4 out 5
Weight 0.015 kg

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