Fermento, sometimes sold as a "starter culture" adds an acidic tang to sausages. And I believe was popularized by Rytek in Great Sausage Recipes http://www.myspicesage.com/fermento-p-1248.html
You can also use encapsulated citric acid
http://www.butcher-packer.com/index.php ... cts_id=896
Or GDL
https://en.wikipedia.org/wiki/Glucono_delta-lactone
All are substitutes for flavor only and are mostly used in cooked products.
Bio Cultures by Chr. Hansen
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- Newbie
- Posts: 9
- Joined: Fri Jun 26, 2015 23:12
- Location: Cape Town
Re: Bio Cultures by Chr. Hansen
Hello everyone. It's been a while since I've posted.
So I have just pulled a batch of fuet with pine nuts after 5 weeks. I used TD-66 as the starter culture and Mold 600 as the surface mould and quite frankly I am very very happy with batch apart from one thing: the salami tastes great but there is quite an overpowering cheesy/mushroomy flavour. I've searched high and low for possible reasons (the internet has not been forthcoming) but I have a feeling it might be my starter culture. It is one of the very few you can get here in South Africa unfortunately, and I have a feeling I would have not gotten such a pronounced cheesy taste to the salami had I used T-SPX or Flora Italia. Am I on the right track with this? Or is there another reason for the taste. Thank you for your help!![Very Happy :D](./images/smilies/icon_biggrin.gif)
So I have just pulled a batch of fuet with pine nuts after 5 weeks. I used TD-66 as the starter culture and Mold 600 as the surface mould and quite frankly I am very very happy with batch apart from one thing: the salami tastes great but there is quite an overpowering cheesy/mushroomy flavour. I've searched high and low for possible reasons (the internet has not been forthcoming) but I have a feeling it might be my starter culture. It is one of the very few you can get here in South Africa unfortunately, and I have a feeling I would have not gotten such a pronounced cheesy taste to the salami had I used T-SPX or Flora Italia. Am I on the right track with this? Or is there another reason for the taste. Thank you for your help!
![Very Happy :D](./images/smilies/icon_biggrin.gif)
Re: Bio Cultures by Chr. Hansen
Good morning,Yesterday they gave me an envelope from a CHR HANSEN SafePro RTE culture. Does anyone know what it is used for? Greetings, thanks for your help.
Re: Bio Cultures by Chr. Hansen
SafePro is a line of cultures by Ch Hansen designed to combat Listeria in Ready To Eat products. There should also be a name on the envelope ( like FL-C) which would tell us what the culture is used for.