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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Lombardia
Made in 5 steps over 20 days – 25 days. The longest step, ripen, takes 20–25 days (ONAF).
| Main step | 20–25 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 62 °CReported[onaf][onaf-sheet][pat-sheet] | Prepare the milk |
| cow milk, whole, thermised (slow 62 °C for 30 min) |
| Starter: lactic bacteria culture |
Total time across the recorded steps: 20 days – 25 days
What changes: Thermised whole cow milk goes into the vat
C, whole, thermised (slow 62 °C for 30 min)
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
Year-round thermised-milk formaggella with a soft paste that turns creamy and slumps with age.
Every number is labelled with how it is known. How this atlas is made
