Affiliation:
1. All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of V.M. Gorbatov Federal Research Center for Food Systems
2. All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Abstract
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.
Publisher
Kemerovo State University
Subject
General Arts and Humanities
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