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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