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Fermented milk from Italy, Lombardy
Cream skimmed from milk is heated to about 90 °C and set within minutes by citric acid, then left to rest, drained in a fine cloth and chilled in moulds. It is a boundary entry, set by acid and heat, not by microbes; nothing ferments.
| Fresh cream from centrifuged cow milk | [lomb-text][capozzi2020] |
| Citric acid | Formerly lemon juice or vinegar; acetic, tartaric or lactic acid also used[lomb-text][onaf-sheet][capozzi2020] |
| Starter | none (acid and heat set) |
Total time across the recorded steps: 26 h – 30 h
What changes: Cream is spun off the milk
Output: fresh cream.
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
Cream skimmed from milk is heated to about 90 °C and set within minutes by citric acid, then left to rest, drained in a fine cloth and chilled in moulds. It is a boundary entry, set by acid and heat, not by microbes; nothing ferments. Made in 4 steps over 26 h – 30 h. The longest step, drain and chill in wooden forms, takes 18 h (Mascarpone artigianale).
| Main step | 18 hReported[lomb-text] | Drain and chill in wooden forms |
|---|---|---|
| Temperature | 85–95 °CReported[lomb-text][capozzi2020] | Heat the cream and add acid |
| Acidity | pH 5.7–6.6Reported[capozzi2020] | Heat the cream and add acid |
Mascarpone is made from cream, not milk, and set by acid and heat, not by bacteria or rennet. Nothing ferments.
In a survey of 1,017 retail mascarpone samples, 32.5 % held Clostridium botulinum spores, and the pH, water activity and redox potential of all samples were compatible with its growth and toxin formation. In separate incubation experiments on naturally and artificially contaminated mascarpone, growth occurred after 3 days and toxin after 4 days at 28 °C (Franciosa et al. 1999, abstract). The heating does not kill these spores, which WHO says can survive boiling, and no bacteria acidify it, so keep it refrigerated.
Hazards the sources name: Clostridium botulinum spores (in 32.5 % of 1,017 retail mascarpone samples).
Every number is labelled with how it is known. How this atlas is made
The Lombardy product description says the name probably comes from mascherpa, a Lombard dialect word for milk cream. ONAF's sheet says the product was already made in the 12th century, calls the origin of the name disputed, and repeats the story that Napoleon tasted it at Lodi in May 1796. In the past each farm kept it in glass or porcelain jars or in bundles hung in the cellar, and it was made only in winter.
