"acidulant" - 1 õppematerjal

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Mold-ripened sausages are raw fermented or domesticated animals, and drying evi- products with usually longer ripening and dently came later. Some think that dry drying time. Earlier, this meant a technology sausage making has been known for two to without any kind of additives that reduced four thousand years, and that Roman legions ripening-drying time (starter culture, chemi- had a supply of dried sausages that did not cal acidulant), but in the last half century, spoil for a long time (Bacus 1984). these sausages are manufactured more and Raw sausage ripening and drying used more with the help of starter cultures, or meat, fat, salt, and spice, with no substances sometimes with chemical acidulants. added to reduce ripening time because Traditionally produced sausages are no nothing was known about microorganisms longer dominant