Galina Sviridenko, V. Kalabushkin, A. Shishkina, E. Uskova
{"title":"热机械加工对天然奶酪功能特性的影响","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":"{\"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}","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}
Effect of Thermal Mechanical Processing on Functional Properties of Natural Cheese
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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