Main functional properties of Mozzarella cheese, Prato cheese, and culinary Requeijao - A review

被引：0

作者：

Landin, Taynan Barroso ^{[1
]}

Bueno Costa, Renata Golin ^{[2
]}

Sobral, Denise ^{[2
]}

Goncalves Costa Junior, Luiz Carlos ^{[2
]}

Jacinto de Paula, Junio Cesar ^{[2
]}

Martins Teodoro, Vanessa Aglae ^{[3
]}

Machado Moreira, Gisela de Magalhaes ^{[2
]}

机构：

[1] Univ Fed Juiz de Fora, Programa Posgrad Quim, Juiz De Fora, MG, Brazil

[2] Empresa Pesquisa Agr Minas Gerais, Inst Laticinios Candido Tostes, Rua Tenente Luiz de Freitas 116, BR-36045560 Juiz De Fora, MG, Brazil

[3] Univ Fed Juiz de Fora, Dept Med Vet, Juiz De Fora, MG, Brazil

来源：

JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE | 2021年 / 76卷 / 02期

关键词：

sliceability; melting; free oil; blister; browning; PHYSICAL-PROPERTIES; BAKING PROPERTIES; PROTEOLYSIS; MOISTURE; TEXTURE;

D O I：

10.14295/2238-6416.v76i2.848

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Functional properties are expected and essential characteristics in certain types of cheese and are mainly influenced by their composition. Due to the forms of consumption, mainly as ingredients in culinary preparations, Mozzarella, Prato and culinary Requeijao cheeses have functional properties that are important attributes in determining the quality of the final product and directly influence consumer acceptance. The ability to slice, melt, release fat, form blisters and browning are the main functional properties found in cheeses. Therefore, the aim of this paper is to present the main factors that influence the functional properties of Mozzarella, Prato cheese, and culinary Requeijao.

引用

页码：118 / 130

页数：13

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