Mascarpone cheese

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 texture.

Caloric value (per 100 g)
~380–460 kcal/100 g, depending on fat content and moisture.

Composition and typical parameters (per 100 g)
Water ~45–55% • Fat ~38–46 g • Protein ~4–7 g • Carbohydrates (lactose) ~2–4 g • Salt usually <0.2 g.
Final pH ~6.2–6.6 (mild acid gel). aw: high.

Lipid profile (per 100 g; share of total lipids unless noted)
Total fat ~38–46 g • SFA ~60–70% • MUFA (↑ oleic C18:1) ~25–35% • PUFA ~2–5% → n-6 ~1.5–3%; n-3 ~0.2–0.8% • Ruminant trans (e.g., vaccenic) ~2–5% • CLA ≤~1% • Cholesterol ~100–120 mg.

Production process
Standardized, pasteurized cream → heating (≈85–95 °C) → acidification with tartaric/citric acid (casein aggregation and emulsion destabilization) → short rest and draining (cloth/centrifuge) to target consistency → cooling to 2–4 °C → optional light homogenization → packaging under protective atmosphere.

Sensory and functional properties
Appearance: ivory-white, glossy; smooth, dense body.
Aroma/flavor: clean milky–creamy, lightly sweet with a delicate acidic note.
Functionality: exceptional creaminess and spreadability; does not tolerate boiling (fat separation)—use gentle heat or add at the end of cooking. Can be stabilized with starches/gums in hot applications.

Culinary uses
Pastry/desserts: tiramisù, whipped creams, mousses, cheesecake, Bavarian creams, semifreddi.
Savory: risotto finishing, silky pasta/vegetable sauces, quiche/fillings.
Tips: keep well chilled for whipped bases; for hot sauces avoid simmering, bind with starch or roux.

Nutrition and health
Energy-dense; provides fat-soluble vitamins (A, D) and calcium (lower than aged cheeses). Contains lactose (~2–4 g/100 g)—consider for intolerance. For pregnancy, choose products from pasteurized cream and mind recipe elements (e.g., raw eggs in desserts).

Quality and specifications (typical topics)
Fat (as-is) and FDM, moisture/aw, pH, viscosity/consistency, compliant microbiology (strict Listeria control). Sensory: free from sharp acidity, rancid notes, or graininess. Some industrial versions may include stabilizers (e.g., locust bean gum) or milk proteins to improve hold and yield.

Storage and shelf life
Keep at 0–4 °C sealed; once opened, use within 2–5 days. Do not freeze (risk of syneresis and grainy texture on thawing). Maintain cold chain and prevent cross-contamination.

Allergens and safety
Contains milk. High water activity requires rigorous refrigeration and hygiene of tools/surfaces.

Troubleshooting (kitchen use)
Curdling/fat break → overheating or excess acidity → heat gently, add starch/cream, adjust sauce pH.
Graininess → over-beating or poor temperature control → work briefly at 4–8 °C.
Flat flavor → balance with salt, a touch of acid (lemon), or aromatics (vanilla, citrus, coffee/cocoa).

Sustainability and supply chain
Prefer traced cream sources; valorize whey/permeates, manage effluents to BOD/COD targets, use recyclable packaging, and ensure efficient cold logistics.

Conclusion
Mascarpone is a fresh, rich and creamy dairy base that structures desserts and adds silky body to sauces and risotti. Quality hinges on cream and process (acidification/draining), while performance in recipes depends on temperature, pH, and appropriate stabilization when used hot.

Mini-glossary
FDM — fat on dry matter. • aw — water activity. • Acid coagulation — protein aggregation by pH drop. • Syneresis — whey release from the matrix. • MAP — modified-atmosphere packaging.

References__________________________________________________________________________

Capozzi V, Lonzarich V, Khomenko I, Cappellin L, Navarini L, Biasioli F. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules. 2020 Mar 10;25(5):1242. doi: 10.3390/molecules25051242.

Abstract. Mascarpone, a soft-spread cheese, is an unripened dairy product manufactured by the thermal-acidic coagulation of milk cream. Due to the mild flavor and creamy consistency, it is a base ingredient in industrial, culinary, and homemade preparations (e.g., it is a key constituent of a widely appreciated Italian dessert 'Tiramisù'). Probably due to this relevance as an ingredient rather than as directly consumed foodstuff, mascarpone has not been often the subject of detailed studies. To the best of our knowledge, no investigation has been carried out on the volatile compounds contributing to the mascarpone cheese aroma profile. In this study, we analyzed the Volatile Organic Compounds (VOCs) in the headspace of different commercial mascarpone cheeses by two different techniques: Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME GC-MS) and Proton-Transfer Reaction-Mass Spectrometry coupled to a Time of Flight mass analyzer (PTR-ToF-MS). We coupled these two approaches due to the complementarity of the analytical potential-efficient separation and identification of the analytes on the one side (HS-SPME GC-MS), and effective, fast quantitative analysis without any sample preparation on the other (PTR-ToF-MS). A total of 27 VOCs belonging to different chemical classes (9 ketones, 5 alcohols, 4 organic acids, 3 hydrocarbons, 2 furans, 1 ester, 1 lactone, 1 aldehyde, and 1 oxime) have been identified by HS-SPME GC-MS, while PTR-ToF-MS allowed a rapid snapshot of volatile diversity confirming the aptitude to rapid noninvasive quality control and the potential in commercial sample differentiation. Ketones (2-heptanone and 2-pentanone, in particular) are the most abundant compounds in mascarpone headspace, followed by 2-propanone, 2-nonanone, 2-butanone, 1-pentanol, 2-ethyl-1-hexanol, furfural and 2-furanmethanol. The study also provides preliminary information on the differentiation of the aroma of different brands and product types.

Hinrichs J. Mediterranean milk and milk products. Eur J Nutr. 2004 Mar;43 Suppl 1:I/12-17. doi: 10.1007/s00394-004-1104-8.

Abstract. Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition. The milk proteins are characterized by a high content of essential amino acids. Beyond that macromolecules,which have various biological functions, are available or may be formed by proteolysis in milk. Taking this into consideration, the technology of different well-known Italian and German cheese types is presented and the differences as well as correspondences regarding nutrition are discussed. Especially Ricotta and Mascarpone are discussed in detail. Ricotta represents a special feature as this cheese is traditionally made of whey and cream. Thus the highly valuable whey proteins which contain a higher amount of the amino acids lysine, methionine and cysteic acid in comparison to casein and, additionally, to soy protein, are made usable for human nutrition. Finally, it is pointed out on the basis of individual examples that technologies to enrich whey proteins in cheese are already available and in use. Thus, the flavor of low fat cheese is improved and the nutritional value is increased.

Franciosa G, Pourshaban M, Gianfranceschi M, Gattuso A, Fenicia L, Ferrini AM, Mannoni V, De Luca G, Aureli P. Clostridium botulinum spores and toxin in mascarpone cheese and other milk products. J Food Prot. 1999 Aug;62(8):867-71. doi: 10.4315/0362-028x-62.8.867. 

Abstract. A total of 1,017 mascarpone cheese samples, collected at retail, were analyzed for Clostridium botulinum spores and toxin, aerobic mesophilic spore counts, as well as pH, a(w) (water activity), and Eh (oxidation-reduction potential). In addition 260 samples from other dairy products were also analyzed for spores and botulinum toxin. Experiments were carried out on naturally and artificially contaminated mascarpone to investigate the influence of different temperature conditions on toxin production by C. botulinum. Three hundred and thirty-one samples (32.5%) of mascarpone were positive for botulinal spores, and 7 (0.8%) of the 878 samples produced at the plant involved in an outbreak of foodborne botulism also contained toxin type A. The chemical-physical parameters (pH, a(w), Eh) of all samples were compatible with C. botulinum growth and toxinogenesis. Of the other milk products, 2.7% were positive for C. botulinum spores. Growth and toxin formation occurred in naturally and experimentally contaminated mascarpone samples after 3 and 4 days of incubation at 28 degrees C, respectively.

Aureli P, Di Cunto M, Maffei A, De Chiara G, Franciosa G, Accorinti L, Gambardella AM, Greco D. An outbreak in Italy of botulism associated with a dessert made with mascarpone cream cheese. Eur J Epidemiol. 2000;16(10):913-8. doi: 10.1023/a:1011002401014.

Abstract. In the late 1996, an outbreak of botulism affected eight young people (age of patients ranged from 6 to 23 years) in Italy. The onset of the illness was the same for all of these patients: gastrointestinal symptoms (nausea and vomiting) followed by neurologic symptoms. The most common neurologic symptoms were dysphagia, respiratory failure (100%), diplopia (87%), dysarthria, ptosis (75%) and mydriasis (50%). All patients required mechanical ventilation. Botulinum toxin was detected from two of respectively five sera and six stool samples analysed, while spores of Clostridium botulinum type A were recovered from all patient' faeces. The epidemiological investigation led to suspect a commercial cream cheese ('mascarpone') as a source of botulinum toxin: indeed, it had been eaten by all the patients before onset of the symptoms, either alone or as the (uncooked) ingredient of a dessert, 'tiramisù'. Botulinum toxin type A was found in the 'tiramisù' leftover consumed by two patients and in some mascarpone cheese samples collected from the same retail stores where the other patients had previously bought their cheeses. A break in the cold-chain at the retail has likely caused germination of C. botulinum spores contaminating the products, with subsequent production of the toxin. One of the patients died, while the others recovered very slowly. Prompt international alerting and recall of the mascarpone cheese prevented the spread of the outbreak due to the wide range of distribution, demonstrating the importance of a rapid surveillance system. None of the people complaining of symptoms after the public alert resulted positive for botulinum spores and toxin.