Nuba-Roh-Pök ripening cultures CL/AF 30g

Starter cultures for the production of raw ham using the combined wet-dry vacuum curing process

Microorganisms for sausage production.

Description:

Maturation cultures for the production of raw ham using the combined wet-dry vacuum curing process.

Ripening cultures are a mixture of specially separated microorganisms consisting of Staphylococcus xylosus, Staphylococcus carnosus, and Pediococcus pentosaceus. Their carefully balanced composition provides ideal starter, ripening, and protective cultures. Staphylococcus xylosus and Staphylococcus carnosus inhibit the growth of undesirable microorganisms. Their nitrite- and nitrate-reducing properties ensure complete reddening and stable color retention. Rancidity of the fats is delayed, thereby improving shelf life and storage stability. Their lipolytic (fat-degrading) and proteolytic (protein-degrading) activities give the raw ham its characteristic aromas. Pediococcus pentosaceus produces mild lactic acid and becomes inactive at a pH of approximately 4.8. Lowering the pH results in improved microbiological stability. The gel formation of the meat proteins is positively influenced, giving the raw ham a more compact consistency and making it easier to slice.

Addition: 0.3 g/kg

The contents are sufficient for 100 kg of raw ham.

Use:

Ripening cultures can be used in the traditional dry salting of raw cured meats.
When used in raw sausage production, Nuba-Roh-Pök ripening cultures CL/AF are added together with the seasoning.

Ingredients: Staph. xylosus / carnosus, Ped. pentosaceus, sugar

Storage:

Store at -18°C. A brief interruption in the cold chain for shipping will not affect the quality of the product.

If you only make 20kg of sausage once a year, for example, you can add the entire package to the sausage mixture. An overdose is not possible.

Shipment:

The goods are shipped frozen by post; the starter culture should be refrozen as soon as possible after receipt.