Food Fermentation: The Science of Sausage and Cheese
Fermentation is one of the oldest methods of preserving foods. How does acid affect sausage and cheese? What role do microbes play in determining texture and flavor? We’ll discuss the science behind these fermented foods.
Jerry Traczyk is plant manager at Underground Meats in Madison, Wisconsin.
John Lucey is director of the Wisconsin Center for Dairy Research and a food science professor at the University of Wisconsin, Madison in Madison, Wisconsin.