Mascarpone is a special type of Italian traditional cream cheese.
It can be eaten either as a cheese as it is or used in the pastry industry for the production of custards and cakes (like coffee custards, "Tiramisu", or other).
Mascarpone is traditionally produced from cream, with a fat content variable between 52 and 54%.
Cream is fed into the continuous-coagulator by a positive pump, it is heated up to the coagulation temperature and then acidified.
Mascarpone is then cooled and packaged.