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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Abruzzo
Made in 5 steps over 20 min – 30 min. The longest step, set the curd, takes 20–30 min (ONAF) and runs at 36–38 °C (ONAF).
| Main step | 20–30 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 36–38 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole (Marchigiana or Podolica breeds) |
| Starter: whey or milk starter (thermophilic lactic flora) |
Total time across the recorded steps: 20 min – 30 min
What changes: Raw whole cow milk goes into the vat
C, raw, whole (Marchigiana or Podolica breeds)
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Farm caciotta of the white beef breeds, made mainly from milk left over during and after calf weaning; stronger flavour than caciotte from dairy breeds.
Every number is labelled with how it is known. How this atlas is made
