Sour flavour in salami

[Buzzman]

Hi all,
I'm not a 'maker' just a General Drongo, but am curious about a problme with a commercial salami I regularly purchase.

In recent months I have bought small knobs, vacuum-packed, that have been sour-tasting.

Been purcasing this product for years and not had this issue before, so suspect they've changed starters or something...

I'm trying to convince the iditos in Marketing that they have aproblme, but they don't )or won't) give me any sort of adequate response.

I'm in Australia, but the salami is a traditional European style (Hungarian).

It appears to be somewhat random, as not every batch is affected.

Any suggestions as to what the makers are doing wrong so I can argue with them..?

PM me if you want to know the brand.

[NCPaul]

Welcome to the forum. If the salami is naturally fermentated the sour is mostly from lactic acid. This is directly related to the amount of sugar the started was given as food. Some commercial producers will acidify the salami with glucono delta lactone (GDL) and/or other acids. The producers should be able to check the lots for pH and the sour ones should read lower; you could ask them to do that.