※ 引述《KARL ( )》之銘言：
: Mascarpone cheese原產自義大利的Lombardy地區，
: 是一種將新鮮牛奶發酵凝結、繼而去除部份水分後所形成的「新鮮乳酪」，
: 由於未曾經過任何醞釀或熟成過程，遂而仍保留了潔白濕潤的色澤與清新的奶香，
: 帶有微微的甜味與濃郁滑膩的口感，尤其越是新鮮的Mascarpone，味道越好。
: Mascarpone Cheese是製造Parmesan Cheese時將乳酸菌加入鮮奶油後的產物
: Mascarpone Cheese是提拉米蘇美味的關鍵，為加了適量鮮奶油後口感更好。
待我上完乳加的CHEESE再回頭來找這篇聊聊天
以下是 www.cheese.com 的資料
-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.都有菌參與製作過程 應該都是由"酸"做為其凝結的原理
(mascapone Tartaric acid; cream cheese...可知是細菌分泌出的酸)
2.起士呢 都是牛乳離心後所得固形物去製作的 然後風味及特性差異就在它製程的
添加或手法而異而不同
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