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problems with the use of B-LC 007

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发表于 2018-8-7 20:08:27 | 显示全部楼层 |阅读模式
Hello,

I have problems with the use of B-LC 007. I just get too much acidity in my salamis. Have not really had this problem with T-SPX or FLC.
As I understand it: you cannot use too much starter culture because it will stop acidifying when there is no more sugar to work with. If I drop the temperature the process will not stop but slow down until there is no more sugar.
This is my fourth try with the 007. I have dropped the dosage from 1 gram to 1⁄2 gram per kilo meat and only make small batches. That ́s why I up the dosage from the recommended 0.2 gram/kilo. Ferment temperature around 20 C It's a rather fast culture but won ́t it stop when there are no nutrients left? I would like to continue using 007 and RH around 85 to 90 %. Because of the bio cultures, but it just seems to go wrong every time. Any help appreciated.

Please help.

I didn't find the right solution from the internet.

References:
Http://wedlinydomowe.pl/en/viewt ... 6886874fe702f5bda66
Demonstration Example

Thank you.

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