Liha töötlemine
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
humidity; mold needs to be present either in unequivocal when the original low pH of
the form of native house mycoflora or more starter fermented sausage increases by the
often as artificial inoculation with a mold end of the process because of a long drying
starter culture. These parameters in ripening time. Usually no difference in terms of pH
rooms are different from those in systems for can be detected between the two types of
sausages without mold, but this difference sausages if other starters are added instead
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