※ 引述《KARL ( )》之铭言： : Mascarpone cheese原产自义大利的Lombardy地区， : 是一种将新鲜牛奶发酵凝结、继而去除部份水分後所形成的「新鲜乳酪」， : 由於未曾经过任何酝酿或熟成过程，遂而仍保留了洁白湿润的色泽与清新的奶香， : 带有微微的甜味与浓郁滑腻的口感，尤其越是新鲜的Mascarpone，味道越好。 : Mascarpone Cheese是制造Parmesan Cheese时将乳酸菌加入鲜奶油後的产物 : Mascarpone Cheese是提拉米苏美味的关键，为加了适量鲜奶油後口感更好。 待我上完乳加的CHEESE再回头来找这篇聊聊天 以下是 www.cheese.com 的资料 -mascapone A soft, white, fresh, vegetarian, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan. It is, however, described as a curd cheese, although it is made in much the same way as yogurt. To make Mascarporne cheese tartaric acid (natural vegetable acid derived from the seed of the tamarind tree) is needed. After the culture has been added, the cream is gently heated, then allowed to mature and thicken. This whitish to straw-yellow, creamy, mild fresh cheese is compact, but supple and spreadable and it is added to famous Italian desserts, sometimes accompanied by cognac. Frequently it is used for the preparation of certain dishes and sauces. It takes only a few days to ripen and has a fat content of 75 per cent. -cream cheese. It is a modern, fresh cheese made of cow's milk. It is an acid curd cheese, but unlike cottage cheese, it requires a starter culture of bacteria. It is generally mild and velvety. Sometimes whey powder is added which results in more grainy texture of cheese. Perfect for cheesecakes and baking. 1.都有菌参与制作过程 应该都是由"酸"做为其凝结的原理 (mascapone Tartaric acid; cream cheese...可知是细菌分泌出的酸) 2.起士呢 都是牛乳离心後所得固形物去制作的 然後风味及特性差异就在它制程的 添加或手法而异而不同 --

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