Which Italian cheese is made from cream, coagulated with citric acid or acetic acid?
Mascarpone Mascarpone Mascarpone (, or ; ) is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid. It is recognized as a "" (traditional regional food product). After denaturation, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to use lemon juice at a rate of three tablespoons per pint of heated heavy cream. It is allowed to cool to room temperature, poured into a
Citric acid ingredients in the production of antiviral tissues. Citric acid is used as an odorless alternative to white vinegar for home dyeing with acid dyes. Sodium citrate is a component of Benedict's reagent, used for identification both qualitatively and quantitatively, of reducing sugars. Citric acid can be used as an alternative to nitric acid in passivation of stainless steel. Citric acid can be used as a lower-odor stop bath as part of the process for developing photographic film. Photographic developers are alkaline, so a mild acid is used to neutralize and stop their action quickly, but commonly used acetic acid leaves