Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
The research featured the effect of thermal treatment on various types of natural cheeses and their functional properties, i.e., grating and shredding, melting, fat-release, browning, blistering, and elasticity. Natural and preheated samples underwent a point-scale assessment developed specifically for pizza cheeses by the All-Russian Scientific Research Institute of Butter- and Cheese-Making (Uglich, Russia). Thermal treatment improved the functional properties of natural cheese. In addition, preheated cheese proved to be a more effective and economical pizza ingredient.
heat-treated cheese, cheese, functional properties, Thermal Mechanical Processing
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