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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Calabria
Made in 4 steps over 1 h. The longest step, set the curd, takes 1 h (ONAF) and runs at 26–30 °C (ONAF).
| Main step | 1 hReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 26–30 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| goat or sheep milk, raw, whole |
Total time across the recorded steps: 1 h
What changes: Raw whole goat or sheep milk goes into the vat
G or S, 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
Fresh curd pressed into carved wooden moulds with anthropomorphic or religious designs, made for feasts.
Every number is labelled with how it is known. How this atlas is made
