THRIVING after the FALL

The Library · Document 88 · FEASTING · Dairy and fermentation

Mascarpone Production Process Analysis

Its printed title: The Physical Chemistry and Rheology of Mascarpone Manufacture: A Comprehensive Analysis of Thermo-Acid Coagulation in High-Fat Dairy Emulsions

Mascarpone, the cream cheese of Lombardy, set by heat and acid rather than rennet. It puts the cream at 20 to 26 per cent fat and the heat at 85 to 95°C, notes the German Doppelrahmstufe category, and compares gravity setting with the centrifuge, repeating the separation material of document 81. Citric, tartaric and acetic acid are weighed by how they curdle and how they taste. The constants for acid strength vanished in conversion.

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Number
88
Book
FEASTING after the FALL
Shelf
Dairy and fermentation
File
88 Mascarpone Production Process Analysis.pdf
Pages
20
Works cited
94

Used in

On the Menu

Mascarpone

The rows that check it

  • 1 confirmed
  • 1 amended
  • 1 marked for safety
  • 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

In the Index

Milk, butter and cheese

Its works cited 94

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 52 journals, universities and public bodies
  • 1 book, archive or patent
  • 4 document-sharing sites
  • 1 encyclopaedia
  • 2 forums, video and social sites
  • 6 blogs
  • 2 shops and makers
  • 25 other web pages
  • 1 without an address
Show all 94
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