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Fermented milk from Italy, Lombardia
Made in 3 steps over 8 h – 12 h. The longest step, mould and salt, takes 8–12 h (ONAF).
| Main step | 8–12 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 90 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, cream (from centrifuged milk), pasteurised |
Total time across the recorded steps: 8 h – 12 h
What changes: Pasteurised cow milk goes into the vat
C cream (from centrifuged milk), pasteurised
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
Cream set by direct acid and heat rather than by bacteria; no fermentation.
Every number is labelled with how it is known. How this atlas is made
