{"id":348,"date":"2021-06-07T08:35:11","date_gmt":"2021-06-07T08:35:11","guid":{"rendered":"http:\/\/burrodepaoli.it\/?post_type=fasi-azienda&#038;p=348"},"modified":"2021-06-17T09:29:30","modified_gmt":"2021-06-17T09:29:30","slug":"la-fase-di-pastorizzazione","status":"publish","type":"fasi-azienda","link":"https:\/\/burrodepaoli.it\/en\/fasi-azienda\/la-fase-di-pastorizzazione\/","title":{"rendered":"La maturazione delle creme"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Begins with the addition of the ferment to the ripening tanks. the cream's chemical\/physical parameters are constantly monitored to ensure optimum development of the live milk enzymes.<\/p>","protected":false},"featured_media":31,"template":"","class_list":["post-348","fasi-azienda","type-fasi-azienda","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/burrodepaoli.it\/en\/wp-json\/wp\/v2\/fasi-azienda\/348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/burrodepaoli.it\/en\/wp-json\/wp\/v2\/fasi-azienda"}],"about":[{"href":"https:\/\/burrodepaoli.it\/en\/wp-json\/wp\/v2\/types\/fasi-azienda"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/burrodepaoli.it\/en\/wp-json\/wp\/v2\/media\/31"}],"wp:attachment":[{"href":"https:\/\/burrodepaoli.it\/en\/wp-json\/wp\/v2\/media?parent=348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}