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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Sicilia
Made in 6 steps over 30 days. The longest step, ripen, takes at least 30 days (ONAF).
| Main step | at least 30 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 39 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| mixed milk, : S + G (goat ≥ 35%), raw, whole |
| Starter: none; natural milk microflora |
Total time across the recorded steps: 30 days
What changes: Raw whole sheep and goat milk goes into the vat
M: S + G (goat ≥ 35%), raw, whole
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
Large cooked ewe-goat wheel whose curd is pierced with a rod to drain; made Feb–Jun.
Every number is labelled with how it is known. How this atlas is made
