Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature

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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Bibliographic Details
Main Authors: Justyna Tarapata, Ewa Szymańska, Liesbeth van der Meulen, Joost Miltenburg, Thom Huppertz
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
cheese baking
moisture loss
temperature
mass
initial moisture content
browning
Online Access:https://www.mdpi.com/2304-8158/14/2/165
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