Liha töötlemine
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. Classification of mold ripened sausages and suggested parameters
Measured Traditional (no With mold With bacterial and/or Bacterial and mold
feature starterculture) starter only yeast starter only starter
Drying time long* long* shorter with lactic shorter with lactic
starter** starter**
pH 5.6–6.2 5.6–6.2 ≤5.3 at the beginning ≤5.3 at the beginning
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