Galina Sviridenko, V. Kalabushkin, A. Shishkina, E. Uskova
{"title":"Effect of Thermal Mechanical Processing on Functional Properties of Natural Cheese","authors":"Galina Sviridenko, V. Kalabushkin, A. Shishkina, E. Uskova","doi":"10.21603/2073-4018-2023-4-17","DOIUrl":null,"url":null,"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.","PeriodicalId":505709,"journal":{"name":"Cheese- and buttermaking","volume":"47 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cheese- and buttermaking","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2073-4018-2023-4-17","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
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.
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