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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Piemonte
Made in 5 steps over 31 min – 1 h. The longest step, set the curd, takes 30 min – 1 h (ONAF) and runs at 36–39 °C (ONAF).
| Main step | 30 min – 1 hReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 36–39 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| Acidity | pH 5.2–5.3Reported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
| cow milk, whole (rarely creamed), raw or pasteurised (72 °C 1 min, cooled to 39 °C); second milking kept cold |
| Starter: starter cultures |
Total time across the recorded steps: 31 min – 1 h
What changes: Raw or pasteurised whole cow milk goes into the vat
C, whole (rarely creamed), raw or pasteurised (72 °C 1 min, cooled to 39 °C); second milking kept cold
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
Soft semi-cooked Valsesia toma; late-spring and summer flower-fed wheels are rated best.
Every number is labelled with how it is known. How this atlas is made
