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- Title
PRINCIPAIS PROPRIEDADES FUNCIONAIS DO QUEIJO MUÇARELA, QUEIJO PRATO E REQUEIJÃO CULINÁRIO – UMA REVISÃO.
- Authors
Landin, Taynan Barroso; Bueno Costa, Renata Golin; Sobral, Denise; Gonçalves Costa Júnior, Luiz Carlos; Jacinto de Paula, Junio César; Martins Teodoro, Vanessa Aglaê; Magalhães Machado Moreira, Gisela de
- Abstract
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 Requeijão 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 Requeijão.
- Publication
Revista do Instituto de Laticínios Cândido Tostes, 2021, Vol 76, Issue 2, p118
- ISSN
0100-3674
- Publication type
Article
- DOI
10.14295/2238-6416.v76i2.848