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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Campania
Made in 6 steps over 4.3 h – 5.5 h. The longest step, mould and salt, takes 3–4 h (ONAF).
| Main step | 3–4 hReported[onaf][onaf-sheet][pat-sheet] | Mould and salt |
|---|---|---|
| Temperature | 36–37 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, (Bruna), raw, whole; delivered within 24 h |
| Starter: small amount of farm milk starter (milk soured from the previous day) |
Total time across the recorded steps: 4.3 h – 5.5 h
What changes: Raw whole cow milk goes into the vat
C (Bruna), raw, whole; delivered within 24 h
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
Drier braided pasta filata; the lifting stretch differs from the rotary stretch of buffalo mozzarella.
Every number is labelled with how it is known. How this atlas is made
