Abstract:
The milky bacteriums are known and utilized from the most ancient
times in fermentation processes in order to provide food and drinks minimum
processed (acid dairy products, meat ripe mousses, vegetal fermented
products, in bread sides).
At the manufacture of the meat mousses participate different auxiliar
substances for conservation, absorption, colour enhancement, softening etc.,
additions of animal origin, vegetal or synthetic, necessary for the
achievement of a product’s personality, as well as secondary substances
which contribute to the realization of the manufacturing process.
German salami belongs to the category of boiled and smoked
sausages, which in its manufacturing recipe uses addition of milky starter
cultures for directing some bio-chemical processes which guarantees a
certain degree of inocuity (inclusively the conservation capacity), sensitive
features and superior nourishing features.
In the present work it will be determined through organoleptic and
physico-chemical examination the modifications which take place in the
evolution of the physico-chemical characteristics in German salami’s case,
the direction to what these evolve and how much the milky bacteriums affect
these modifications.
