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Mascarpone: production process
How is a Consorzio Virgilio-quality mascarpone produced? The initial product is the cream from our dairies. This is heated to 90°C and acidised with the addition of citric acid. The pH passes from 6,7 (typical of milk) to approximately 5.9-6.0: in this way the proteins aggregate and the mascarpone separates from the "whey". The two substances are separated completely by means of ultrafiltration: the mix passes through a "filter" that separates the mascarpone from the permeate (what was once called whey). The mascarpone in this phase has a temperature of approximately 80-85°C that is maintained for the entire duration of packaging: this is in order to guarantee safety and hygiene along the entire production process. Lastly the product is stored in cells at a controlled temperature between 0°C and 6°C.
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