Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature
This study examined how temperature, cheese mass and moisture content impact moisture loss rate in various cheeses during baking. Understanding these factors is essential for determining the browning properties of cheese during baking. Eight cheese types, differing in moisture content, were baked at...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/165 |
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| author | Justyna Tarapata Ewa Szymańska Liesbeth van der Meulen Joost Miltenburg Thom Huppertz |
| author_facet | Justyna Tarapata Ewa Szymańska Liesbeth van der Meulen Joost Miltenburg Thom Huppertz |
| author_sort | Justyna Tarapata |
| collection | DOAJ |
| description | This study examined how temperature, cheese mass and moisture content impact moisture loss rate in various cheeses during baking. Understanding these factors is essential for determining the browning properties of cheese during baking. Eight cheese types, differing in moisture content, were baked at 100–200 °C in a halogen moisture analyzer, and moisture loss over time was recorded. A mixed-effects model analysis showed that temperature had the most significant impact on moisture loss rate (F = 2008.54; <i>p</i> < 0.00001), followed by cheese mass (F = 1973.28; <i>p</i> < 0.00001) and time (F = 278.49; <i>p</i> < 0.00001). Higher temperatures and larger cheese mass accelerated moisture evaporation rate. The moisture content of cheese explained 21.8% of model variation, suggesting that other factors, such as cheese structure, also play a significant role. The cheese baking process involving moisture removal followed by distinct drying stages. Initially, the drying rate increased as the cheese reached the wet bulb temperature; this was followed by a steady rate, and finally, a reduction in dehydration rate as the moisture decreased, limiting further evaporation. Browning, assessed through changes in lightness (L*), was more noticeable at higher temperatures, particularly in Mozzarella and processed Cheddar, after approx. 30% moisture loss in all cheeses. |
| format | Article |
| id | doaj-art-2022da6790be4fefa6c666a56afdbce9 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-2022da6790be4fefa6c666a56afdbce92025-01-24T13:32:43ZengMDPI AGFoods2304-81582025-01-0114216510.3390/foods14020165Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and TemperatureJustyna Tarapata0Ewa Szymańska1Liesbeth van der Meulen2Joost Miltenburg3Thom Huppertz4Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn, PolandFrieslandCampina, 3800LE Amersfoort, The NetherlandsFrieslandCampina, 3800LE Amersfoort, The NetherlandsFrieslandCampina, 3800LE Amersfoort, The NetherlandsFrieslandCampina, 3800LE Amersfoort, The NetherlandsThis study examined how temperature, cheese mass and moisture content impact moisture loss rate in various cheeses during baking. Understanding these factors is essential for determining the browning properties of cheese during baking. Eight cheese types, differing in moisture content, were baked at 100–200 °C in a halogen moisture analyzer, and moisture loss over time was recorded. A mixed-effects model analysis showed that temperature had the most significant impact on moisture loss rate (F = 2008.54; <i>p</i> < 0.00001), followed by cheese mass (F = 1973.28; <i>p</i> < 0.00001) and time (F = 278.49; <i>p</i> < 0.00001). Higher temperatures and larger cheese mass accelerated moisture evaporation rate. The moisture content of cheese explained 21.8% of model variation, suggesting that other factors, such as cheese structure, also play a significant role. The cheese baking process involving moisture removal followed by distinct drying stages. Initially, the drying rate increased as the cheese reached the wet bulb temperature; this was followed by a steady rate, and finally, a reduction in dehydration rate as the moisture decreased, limiting further evaporation. Browning, assessed through changes in lightness (L*), was more noticeable at higher temperatures, particularly in Mozzarella and processed Cheddar, after approx. 30% moisture loss in all cheeses.https://www.mdpi.com/2304-8158/14/2/165cheese bakingmoisture losstemperaturemassinitial moisture contentbrowning |
| spellingShingle | Justyna Tarapata Ewa Szymańska Liesbeth van der Meulen Joost Miltenburg Thom Huppertz Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature Foods cheese baking moisture loss temperature mass initial moisture content browning |
| title | Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature |
| title_full | Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature |
| title_fullStr | Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature |
| title_full_unstemmed | Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature |
| title_short | Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature |
| title_sort | moisture loss from cheese during baking influence of cheese type cheese mass and temperature |
| topic | cheese baking moisture loss temperature mass initial moisture content browning |
| url | https://www.mdpi.com/2304-8158/14/2/165 |
| work_keys_str_mv | AT justynatarapata moisturelossfromcheeseduringbakinginfluenceofcheesetypecheesemassandtemperature AT ewaszymanska moisturelossfromcheeseduringbakinginfluenceofcheesetypecheesemassandtemperature AT liesbethvandermeulen moisturelossfromcheeseduringbakinginfluenceofcheesetypecheesemassandtemperature AT joostmiltenburg moisturelossfromcheeseduringbakinginfluenceofcheesetypecheesemassandtemperature AT thomhuppertz moisturelossfromcheeseduringbakinginfluenceofcheesetypecheesemassandtemperature |