Description of Mascarpone cheese and its production. Vitamin and mineral complex in the composition and energy value. What can you cook with this delicacy and where did it come from?
Mascarpone is a fermented milk product originally from Italy, which is called cheese, although it is not. The creamy mass has a creamy consistency and delicate texture; color - white, even bluish; taste - soft, creamy; smell - milky, with oily notes. There is no crust. The heads are not formed, they are packaged in food-grade plastic containers or wrapped in foil. Packs in the form of briquettes or triangles.
How is Mascarpone cheese made?
The starting material is not milk, but 25% cream. If old recipes are used to make the variety, then buffalo, not cow's milk is separated, or two types of products are mixed. But still more often they collect milk from cows.
From the first process, it becomes clear that Mascarpone cheese is not made, like other varieties, fermented with bacterial cultures. Milk is separated and allowed to stand at 12 ° C for 18-24 hours. During this time, the cream rises to the surface. They are removed, then short-term pasteurization is carried out at 90 ° C, allowed to cool to 32 ° C and acid is added - usually tartaric, but sometimes citric.
Coagulation takes about an hour. Curd curd is not called kale, as it is different in composition. Cutting curd while preparing Mascarpone is not carried out. Intermediate raw materials are homogenized and surplus whey is removed using a special apparatus. In small farms, the cheese mass is suspended for a day in linen bags and left at a temperature of 12-14 ° C. Then the creamy product is packaged and placed in the refrigerator, waiting for delivery to retail outlets.
You can cook the product yourself, like in dairy factories, with only some differences. Mascarpone recipe at home:
- Pasteurized cream with a fat content of 25% is placed in a water bath, heated to 80-90 ° C and a coagulant is poured in - lemon juice or balsamic vinegar.
- Stir constantly, simmer, without bringing to a boil and controlling the temperature with a culinary thermometer - it should not exceed 82 ° C. After thickening to a creamy consistency, remove from the water bath and, without stopping stirring, wait until the intermediate raw material has cooled to 43-45 ° C.
- Then the mass is filtered through a colander covered with gauze in several layers. When most of the whey has drained, the cheesecloth is lifted up, tied in a knot and suspended over a container. After a day, the fabric is changed to dry and put into the refrigerator, placing a small load - for example, a cup of water. After 2-3 hours, the load is removed, and the soft creamy semi-finished product is interrupted with a blender to get rid of the lumps. If the curd mass is dry, it is diluted with whey that dripped during the preparation of the cheese.
At home, Mascarpone cheese is also made with sour cream. The processes are similar to those already described, but due to the fact that the feedstock is mixed - 35% cream and 25% sour cream, fermentation is faster. No heating required. Using a blender, a uniform consistency is achieved by combining 2 parts of cream and 1 - sour cream. Add a pinch of salt and sugar, shake in a circular motion. The milk-sour cream mixture thickens very quickly. The curd is suspended in a tissue bag for 18 hours, and then interrupted until smooth.
The shelf life of Mascarpone cheese at home is no more than 3 days. During this time, the delicate cream must be eaten. If this is not done, it will have to be disposed of - the risk of introducing pathogenic microorganisms is too high.
Composition and calorie content of Mascarpone cheese
Pictured cheese Mascarpone
The energy value of the product depends on the composition of the feedstock. If cream of cow's milk is used for production, the fat content is relatively low - 55-60%.
The calorie content of Mascarpone is 310 kcal per 100 g, of which
- Proteins - 7 g;
- Fat - 30 g;
- Carbohydrates - 3 g.
If cream is curdled from buffalo milk or mixed with sour cream, the fat content of the cheese on dry matter can be 70-75%. In this case, the calorie content of Mascarpone reaches 450 kcal per 100 g. Only the amount of fat increases - up to 47 g, and the protein content changes slightly - 7, 6-8 g.
Vitamins per 100 g
- Vitamin A - 302 mcg;
- Beta Carotene - 19 mg;
- Vitamin B2, riboflavin - 0.19 mg;
- Vitamin B4, choline - 27.2 mg;
- Vitamin B6, pyridoxine - 0.04 mg;
- Vitamin B9, folate - 12 mcg;
- Vitamin B12, cobalamin - 0.4 μg;
- Vitamin D, calciferol - 0.5 μg;
- Vitamin E, alpha tocopherol - 0.77 mg;
- Vitamin K, phylloquinone - 2.4 mcg.
Macronutrients per 100 g
- Potassium, K - 71 mg;
- Calcium, Ca - 112 mg;
- Magnesium, Mg - 6 mg;
- Sodium, Na - 436 mg;
- Phosphorus, P - 91 mg.
Microelements per 100 g
- Iron, Fe - 1.13 mg;
- Copper, Cu - 0.015 μg;
- Selenium, Se - 2.7 μg;
- Zinc, Zn - 0.51 mg.
Fats in Mascarpone per 100 g
- Cholesterol - 90 mg;
- Saturated fatty acids - 8.071 g;
- Polyunsaturated fatty acids - 1.033 g.
Do not include this product in your weight loss diet. Fat content of Mascarpone relative to dry matter is 75%. But with its help, you can quickly recover from conditions that cause an overload of the body and energy losses. Of course, it is advisable to limit portions so as not to gain weight. There are no medical recommendations for the daily "dosage".
See the composition and calorie content of green pesto cheese
The benefits of Mascarpone cheese
The product contains a high amount of vitamins and minerals. Its regular use will quickly restore the energy reserve, increase the tone of the body and help prepare for increased physical and mental stress.
The benefits of Mascarpone cheese
- Positive effects on the brain. Strengthens memory, accelerates blood supply in small vessels.
- Stabilizes the nervous system. The delicate taste promotes the production of serotonin, prevents depression, improves mood and prevents the development of nervous disorders.
- Speeds up falling asleep. For those who suffer from nightmares, it is recommended to eat 1 teaspoon before bed.
- It has an antioxidant effect, removes toxins and isolates free radicals traveling in the intestinal lumen.
- Increases immunity, stimulates the production of macrophages that respond to atypical cells.
- Normalizes blood formation, increases the level of hemoglobin.
- Improves visual function and hearing.
The mineral complex of Mascarpone cheese contains a high amount of calcium, which together with phosphorus strengthens bone tissue and tooth enamel. 2-3 tablespoons of dessert 4-5 times a week, and a snow-white smile is guaranteed.
