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Simulate a canning process down to its F0 sterilizing value.
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Cheese from Italy, Molise
Made in 4 steps over 45 min – 55 min. The longest step, set the curd, takes 30–35 min (ONAF) and runs at 35–40 °C (ONAF).
| Main step | 30–35 minReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
|---|---|---|
| Temperature | 35–40 °CReported[onaf][onaf-sheet][pat-sheet] | Set the curd |
| cow milk, raw, whole |
| Starter: whey starter 'zizza' (previous day's whey, acidified) |
Total time across the recorded steps: 45 min – 55 min
What changes: Raw whole cow milk goes into the vat
C, 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
Metre-long flat braid worn across the shoulder at the feasts of the Madonna dell'Incoronata and San Giacomo.
Every number is labelled with how it is known. How this atlas is made
