Main functional properties of Mozzarella cheese, Prato cheese, and culinary Requeijão – A review
DOI:
https://doi.org/10.14295/2238-6416.v76i2.848Keywords:
sliceability, melting, free oil, blister, browning.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.
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