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

共 50 条

[31] PROPERTIES OF BUFFALO MOZZARELLA CHEESE AS AFFECTED BY TYPE OF COAGULANTE
Ahmed, Nawal S.
El-Gawad, Mona A. M. Abd
El-Abd, M. M.
Abd-Rabou, N. S.
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2011, 10 (03) : 339 - 357
[32] DYNAMIC RHEOLOGICAL PROPERTIES OF NATURAL AND IMITATION MOZZARELLA CHEESE
NOLAN, EJ
HOLSINGER, VH
SHIEH, JJ
JOURNAL OF TEXTURE STUDIES, 1989, 20 (02) : 179 - 189
[33] Structural, rheological and functional properties of extruded mozzarella cheese influenced by the properties of the renneted casein gels
Feng, Ran
van der Berg, Franciscus Winfried J.
Mokso, Rajmund
Lillevang, Soren Kristian
Ahrne, Lilia
FOOD HYDROCOLLOIDS, 2023, 137
[34] Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer
Dai, Shuhong
Jiang, Fatang
Shah, Nagendra P.
Corke, Harold
FOOD HYDROCOLLOIDS, 2019, 92 : 125 - 134
[35] VARIATION IN COMPOSITION AND FUNCTIONAL-PROPERTIES WITHIN BRINE-SALTED MOZZARELLA CHEESE
KINDSTEDT, PS
KIELY, LJ
GILMORE, JA
JOURNAL OF DAIRY SCIENCE, 1992, 75 (11) : 2913 - 2921
[36] Mozzarella cheese: Impact of three commercial culture strains on composition, proteolysis and functional properties
Hong, YH
Yun, JJ
Barbano, DM
Larose, KL
Kindstedt, PS
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1998, 53 (03) : 163 - 169
[37] Mozzarella cheese: Impact of nonfat dry milk fortification on composition, proteolysis, and functional properties
Yun, JJ
Barbano, DM
Larose, KL
Kindstedt, PS
JOURNAL OF DAIRY SCIENCE, 1998, 81 (01) : 1 - 8
[38] The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese
Jing Luo
Graeme Gillies
Mita Lad
Matt Golding
Food Biophysics, 2018, 13 : 333 - 342
[39] The Influence of Emulsion Droplet Interactions on the Structural, Material and Functional Properties of a Model Mozzarella Cheese
Luo, Jing
Gillies, Graeme
Lad, Mita
Golding, Matt
FOOD BIOPHYSICS, 2018, 13 (04) : 333 - 342
[40] Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions
Banville, V.
Morin, P.
Pouliot, Y.
Britten, M.
JOURNAL OF DAIRY SCIENCE, 2013, 96 (08) : 4804 - 4815

← 1 2 3 4 5 →