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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Trentino-Alto Adige, Prov. Trento
Made in 4 steps over 25 min – 30 min. The longest step, set the curd, takes 20 min (ONAF) and runs at 39 °C (ONAF).
| Main step | 20 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 39 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, whole, one fresh milking; thermised 60–65 °C or pasteurised (once raw) |
Total time across the recorded steps: 25 min – 30 min
What changes: Raw or pasteurised whole cow milk goes into the vat
C, whole, one fresh milking; thermised 60–65 °C or pasteurised (once raw)
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
Unsalted same-day curd, typically griddled and eaten with polenta.
Every number is labelled with how it is known. How this atlas is made
