Iimoldripened Sausages

These products are raw-fermented and dried; mostly, but not always, manufactured with starters in the sausage mix (micrococci, sometimes lactobacilli and yeasts, and—on the surface—atoxigenic mold starters); ripened and dried mostly, if not always, for a longer period of time (several months). Because of chemical changes due to longer ripening-drying times, final pH is usually higher (pH > 5.5), even if pH value after incubation was lower. For this reason, it is of vital importance, from the food safety point of view, that final aw-value be low enough, which requirement is fulfilled by a long drying period.

Some typical mold-ripened products are French, Hungarian, Italian, California and Yugoslavian salami; of these, the Hungarian product is manufactured traditionally, without application of starter cultures.

Was this article helpful?

0 0
Bread Making

Bread Making

Discover How To Surprise Family and Friends With Homemade Bread? Is Your Bread Coming Out Doughy Or Crumbly? Well, you don't have to be frustrated anymore by baking bread that doesnt rise all of the way or just doesn't have that special taste.

Get My Free Ebook

Post a comment