Liha töötlemine
by lactobacilli. The reason for time reduction
Classification of
is the well-known fact that muscle protein
Mold-Ripened Sausages
moisture is loosely bound and can be given
Mold-ripened sausages can be classified sim- off more easily when it is close to the iso-
ilarly to fermented raw sausages without electric point. A clear distinction can gener-
mold, with only a few differences. Mold ally be made between traditional and starter
growth needs time and a supporting environ- culture fermented sausages (low-acid and
ment with adequate temperature and relative high-acid sausages), yet this is not so
annaabi.ee 
