Liha töötlemine
between sausages with and without mold this way losing the inhibitory activity against
(Table 21.1). pathogenic bacteria (e.g., staphylococci).
Mold-ripened sausages can be manufac-
tured entirely traditionally (no starter culture
Technology of Mold-Ripened
in and on the sausage), semitraditionally
Sausages: Raw Materials
(either no bacterial or no mold starter culture),
or with bacterial and mold starter culture Since dry-sausage manufacture, unlike the
simultaneously; this latter technology is dairy industry, does not have the advantage
becoming the most widespread. Applying of pasteurization for reducing undesired
Table 21.1
annaabi.ee 
