PH Scale

Life loves balance, often best in the middle. The level of acid or alkaline is a prime example of nature taking the centre line. On the pH scale above, it starts at 0 (most acidic) and goes up to 14 (most alkaline). Human blood sits just above 7, anything of a slight difference either way and this are serious health implications.

At the start of the salami, or any fermented sausage, making there is a short period when the product is made more acidic. This is achieved by adding a starter culture which contains acid producing bugs. These are almost identical to the bacteria that get yoghurt going. The salamis are kept in a warmer environment to start with, to encourage the culture to perform a process of fermentation. This creates a hostile environment for any harmful bacteria and adds to the overall defensive structure of the preserved meat. The cumulative effect of all of these methods of charcuterie help to create great food with a long shelf life. Matured cheese shares a number of these secrets …

   
© 2011 Staffordshire Fine Foods A Peel House Investments Brand Suffusion theme by Sayontan Sinha