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Description
White Mould Culture for
use in Home Salami, Pepperoni or other types of fermented sausage
The Home meat processing hobby is really popular overseas and growing fast in Australia too!
Mold Cultures are fungal in origin and many strains occur naturally in the environment. Fermented sausages are often seen with a white mould covering.
The white mould here is Penicillium nalgiovense - a mould that creates a white to light grey appearance on the outside of fermented sausage.
It adds a pronounced mushroom flavour and aroma and gives moderate to good ability to control surface flora and suppress the growth of undesirable organisms such as wild moulds, yeasts, and bacteria.
During drying of the sausage, the culture is also effective in preventing the emergence of dry rim (also known as case hardening). This defect causes the outer layer of the sausage to dry too quickly, leaving the innermost part of the sausage too moist - which can cause spoilage and loss of the batch.
Furthermore, during maturation, Mold 600 promotes an increase in pH and a less sour flavor.
The 25-gram pouch makes 10 litre solution - full and simple usage instructions are provided upon delivery.
I strongly suggest my FREE Sausage Making eBooks - to ensure that you make fermented sausage at home in the safest possible manner.
Only $27.95 with EXPRESS Shipping
