PRODUCTION OF MILANO STYLE SALAMI OF GOOD QUALITY AND SAFETY

Authors
PAPA F ZAMBONELLI C GRAZIA L
Citation
F. Papa et al., PRODUCTION OF MILANO STYLE SALAMI OF GOOD QUALITY AND SAFETY, Food microbiology, 12(1), 1995, pp. 9-12
Citations number
10
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology",Microbiology
Journal title
Food microbiology → ACNP
ISSN journal
07400020
Volume
12
Issue
1
Year of publication
1995
Pages
9 - 12
Database
ISI
SICI code
0740-0020(1995)12:1<9:POMSSO>2.0.ZU;2-Y
Abstract
Large salami such as Milano style with excellent quality and safety ca n be produced by limiting the amount of sugar, using actively fermenti ng Lactobacillus plantarum and seeding the surface with deacidifying m ould. Limiting the amount of sugar, while permitting rapid acidificati on, controls the final pH. This inhibits undesirable bacteria includin g pathogens such as Staphylococcus aureus. Mould growth on the surface of the salami increases pH during curing to enhance quality.