The Choozit TA range has several different series. The TA 40 is used a lot for yoghurt - good body building and holds moisture, sometimes used sparingly in mozz to increase moisture retention. The TA 54 is used a lot for Brie and Camenbert type cheeses - these are relatively slow acid producers and make for a milder type cheese. The TA 60 series is used a lot for mozz along with the 70 etc where the series starts to be blended with other strains. The TA 54 can be used wherever a streptococcus thermophilus is used -