Most commercial cultures for sausage are supplied in either a frozen or lyophilized form. Frozen cultures, which are more common in the United States, are supplied as thick slurries in peel-back or flip-top cans ranging in size from 20 ml to 250 ml. Cell densities typically range from 108 to 109 cells per ml.A typical 70ml can is sufficient for about 150 kg of sausage batter.These cultures are shipped frozen under dry ice and users are instructed to store the cans at —40°C or below. The cans should be thawed in cold water prior to use.
Proper handling of frozen cultures is absolutely necessary to maintain culture viability and to ensure that culture performance (i.e., rapid fermentation) is not impaired. Lyophilized cultures, which are less commonly used, have the advantage of not requiring low-temperature storage.They are stable at refrigeration or even ambient temperatures.As free-flowing powders, they are easily measured and distributed into the batter.These cultures, which can contain up to 1010 cells per gram, are usually more expensive, however, than frozen cultures.
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