Legal Definition Mascarpone

This page contains the standards of identity for milk and cream, cheese and related cheese products, and frozen desserts listed in the U.S. Code of Federal Regulations (CFR). Standards of identity are legal definitions of food. The standards can be consulted on the Internet by clicking on the following links. Originally used as the base for a cream sauce with eggs and cognac, traditionally served with panettone slices at Christmas, mascarpone has become a versatile ingredient for sweet and savory recipes. It is important to make one of the most popular Italian desserts in the world, tiramisù. Mascarpone is also perfect for making cream sauces to fill vegetables or savory pies with dried fruits or smoked fish like salmon. It`s also essential to thicken risotto or add a tastier flavor to a cheese sauce used on a plate of spaghetti. Subscribe to America`s largest dictionary and get thousands of other definitions and an advanced search – ad-free! “Mascarpone.” Merriam-Webster.com Dictionary, Merriam-Webster, www.merriam-webster.com/dictionary/mascarpone. Retrieved 11 October 2022. Mascarpone originated in the Italian region of Lombardy in the region between Lodi and Abbiategrasso south of Milan, probably in the late 16th or early 17th century.

In the vernacular, the name is thought to come from mascarpa, an unrelated dairy product made from stracchino whey (a young, barely matured cheese), or mascarpia, a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream. These sample phrases are automatically selected from various online information sources to reflect the current use of the word “mascarpone”. The views expressed in the examples do not represent the views of Merriam-Webster or its editors. Send us your feedback. The numerical value of mascarpone in Chaldean numerology is: 3 Mascarpone can be made at home by heating very fresh cream to 195°F and then adding lemon juice to curdle it. The mixture is then stirred until thickened. At this point, the preparation can be poured through cheesecloth to drain. When the draining is finished, the mascarpone is left in a cool place for 24 hours until it acquires a buttery consistency. Then it is ready to use. Mascarpone comes from a combination of acid and heat applied to the cream, removing whey.

As such, it is technically not a cheese, but simply a dairy product. Until recently, mascarpone was a winter specialty and was mainly used to make a cream sauce that was eaten with panettone during the Christmas holidays. Now it is on the market all year round and it has become a versatile ingredient for savory and sweet recipes. Homemade mascarpone is a very perishable product and should be stored in the refrigerator. Its aroma and consistency are changed within 2-3 days. Commercial mascarpone, if not opened, can last up to a month. Outside of Italy, mascarpone is sometimes mispronounced “marscapone”, even by food professionals. [5] [6] [7] Can you beat the previous winners of National Spelli? Italian, from the Italian dialect (Lombardy) Mascarpón, complementary to Mascarpa cream cheese. 133.10 Notice to Manufacturers, Packers and Distributors of Pasteurized Mixed Cheeses, Pasteurized Processed Cheeses, Cheese Foods, Cheese Spreads and Related Foods 131.127 Fat-free milk powder fortified with vitamins A and D. 131.25 Whipped creams containing flavourings or sweeteners Mascarpone is an Italian cheese made from curdled cream with citric acid or acetic acid. After denaturation, the whey is removed without pressing or aging. Mascarpone can be made with cream and tartaric acid, citric acid or lemon juice.

Mascarpone is recognized as Prodotto agroalimentare tradizionale. Mascarpone is milky white in color and is easy to spread. It is used in various dishes of the Italian region of Lombardy, where it is a specialty. It is a main ingredient of the modern Italian dessert tiramisù. It is sometimes used instead of butter or Parmesan cheese to thicken and enrich risotto. The traditional method is to use three tablespoons of lemon juice per pint of heated heavy cream. The cream is allowed to cool to room temperature before being poured into a cheesecloth-lined sieve, placed in a shallow saucepan or bowl, and refrigerated and filtered for one to two days. [8] Mascarpone is one of the main ingredients in tiramisu. [11] Sometimes it is used instead of or with butter or Parmesan cheese to thicken and enrich risotto. [12] Mascarpone is also used in cheesecake recipes. [13] [14].

Mascarpone (/ˌmæskɑːrˈpoʊneɪ, -ni/, US also /ˌmɑːsk-/, Italian: [maskarˈpoːne]) is an Italian soft cream cheese bound to acid. [1] [2] [3] It is recognized in Italy as prodotto agroalimentare tradizionale (PAT) (“traditional agricultural and food product”). [4]. 133.178 Neufchâtel cheese pasteurized with other foods 133.161 Muenster and Munster cheeses for production 133.158 Low moisture mozzarella and Scamorza cheese Mascarpone is milky white in color and easy to spread. [9] It is used in various Lombard dishes and is considered a specialty in the region. [10]. www.access.gpo.gov/nara/cfr/waisidx_06/21cfr131_06.html 133.125 Cold-packaged cheese foods with fruits, vegetables or meat After denaturing the cream, the whey is removed without pressing or aging. Mascarpone can also be made with cream and tartaric acid remaining from the bottom or sides of the bulk wine. 133.184 Roquefort cheese, blue mould with sheep`s milk and blue cheese with sheep`s milk.