Meat cultures play a key role for the safety of fermented sausages as they are responsible for the fermentation and subsequently increased drying of the sausages.
With the starter cultures for fast fermentation from Chr. Hansen you can reduce the risk and expect:
- Rapid decline in the pH values
- Same quality
- Safe products
- Higher productivity
- Lower energy costs
- Improved efficiency
Fermentation starter cultures for fast fermentation are based on lactic acid bacteria with high suppressive abilities on the one hand and a moderate lactic acid formation on the other. In addition, the outstanding strains Staphylococcus provide good and stable color and rich authentic taste.
For more information about products in this category you can contact Chr. Hansen‘s representative in Bulgaria:
eng. Dejan Ristov, dkdri@chr-hansen.com
or us:
office@admix.bg, tel.: +359 2 938 51 05
