In Polish cuisine it is assumed that this white coating is not really a mold, but actually crystallized salt and protein in the process of water loss. An other hand salami has Penicillium i Aspergillus molds. Can you give me the name of the produkt you spray sousages with? I'm not a native listener and I didn't fully understand. This could solve my doubts.
Most certainly! The trade name for the product is Bactofirm Mold 600. (formerly known as M-EK-4). It is a freeze dried starter culture of Penicillium nalgiovense that a white/light grayish appearance on the surface of molded dried sausages. It provides moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. While it is available from many suppliers, they all get it from a single producer - Chr. Hansen A/S, a Danish company.
Came for the hair, stayed for the sausage.
@@Put-that-down Hey, I'll take it. Thanks!!
In Polish cuisine it is assumed that this white coating is not really a mold, but actually crystallized salt and protein in the process of water loss. An other hand salami has Penicillium i Aspergillus molds.
Can you give me the name of the produkt you spray sousages with? I'm not a native listener and I didn't fully understand. This could solve my doubts.
Most certainly! The trade name for the product is Bactofirm Mold 600. (formerly known as M-EK-4). It is a freeze dried starter culture of Penicillium nalgiovense that a white/light grayish appearance on the surface of molded dried sausages. It provides moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria. While it is available from many suppliers, they all get it from a single producer - Chr. Hansen A/S, a Danish company.