Mascarpone cheese – a butter substitute

Abstract

Mascarpone   is high fat, high moisture, fresh and heat – acid coagulated Italian cheese. Milk cream is heated and coagulated with diluted organic acid. Whey is drained out from this coagulum using cloth without applying any pressure. Mascarpone   cheese is soft, smooth and spreadable and can be used as butter substitute. It is used to prepare different culinary dishes in Italian kitchen and sweet dishes. It has 44 - 50 % moisture and 45- 55% fat and has a shelf life of 3 – 4 days at room temperature. This cheese is very susceptible to yeast and mould growth because of its low pH.  Tapioca and whey protein can be used as fat replacer in Mascarpone   cheese.