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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 3.8 days. The longest step, ripen, takes at least 3 days (ONAF).
| Main step | at least 3 daysReported[onaf][onaf-sheet][pat-sheet] | Ripen |
|---|---|---|
| Temperature | 30–35 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, pasteurised, whole (once raw, mixed whole and creamed) |
| Starter: mesophilic lactic cultures (once the milk's own acidity after creaming); Geotrichum candidum spores may be added |
Total time across the recorded steps: 3.8 days
What changes: Raw or pasteurised whole cow milk goes into the vat
C, pasteurised, whole (once raw, mixed whole and creamed)
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
'Old-style' tomino (bot = of former times), slightly chalky, with optional Geotrichum bloom.
Every number is labelled with how it is known. How this atlas is made
