Abstract：Abstract: Milano Salami is one of the most popular traditional Italian salami. This investigation introduced the production of Milano Salami, and took a storage experiment on the product under the temperature of 4℃, 20℃ and 37℃, respectively. During the storage, it was high-acid fermented sausage; Water content, water activity and lactic acid bacteria counts showed decreasing trend, and protein hydrolytic index showed ascendant trend. Recommendations for consumers from the point of beneficial bacteria: it is safe to eat dry-cured fermented sausages in 60 days (or longer) under 4℃ condition; it is best to eat them in 30 days under 20 ℃ storage condition; no recommended consumption of them under 37℃ storage condition.
2010, Vol. 24 
