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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by Al222 (25698 pt) · 2025-Oct-25

Mascarpone Latticino fresco ad alta percentuale di grassi ottenuto per coagulazione acida di panna pastorizzata (tipicamente 35–45% di grasso), senza impiego di caglio e senza maturazione. La coagulazione avviene per aggiunta di acidi alimentari...

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