Mascarpone

Its documents

• 88 Mascarpone Production Process Analysis The Physical Chemistry and Rheology of Mascarpone Manufacture: A Comprehensive Analysis of Thermo-Acid Coagulation in High-Fat Dairy Emulsions

The chapters that use them

• Chapter 14 Milk into Cheese

In the log

The claims that cite its documents, the safety rows first.

• M10 amended Safety Mascarpone: cream about 25 % fat to 85 to 90 °C; vinegar 20 to 30 ml/l; drain 20 to 24 h; eat within 3 days; about 700 g per litre
• M25 confirmed Lombardy mascarpone set with tartaric acid from wine barrels