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Mascarpone

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Mascarpone Fresh, high-fat dairy product obtained by acid coagulation of pasteurized cream (typically 35–45% fat), without rennet and without ripening. Coagulation is induced with food acids (e.g., tartaric or citric acid), followed by whey draining and cooling. The result is a soft, spreadable paste with sweet–milky taste and a lush, creamy...

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Mascarpone

by Al222 (24908 pt) · 2025-Oct-25

Mascarpone Fresh, high-fat dairy product obtained by acid coagulation of pasteurized cream (typically 35–45% fat), without rennet and without ripening. Coagulation is induced with food acids (e.g., tartaric or citric acid), followed by whey draining...

2025-Oct-25

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Component typeNatural

Chemical RiskNot available

Last update2025-10-25 17:03

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