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
Published in:Foods 2025-01, Vol.14 (2), p.165
Main Authors: Tarapata, Justyna, Szymańska, Ewa, van der Meulen, Liesbeth, Miltenburg, Joost, Huppertz, Thom
Format: Article
Language:English
Subjects:
Aluminum
Baking
Browning
Carbohydrates
Cheese
cheese baking
Chemical properties
Dairy products
Dehydration
Drying
Evaporation
Evaporation rate
Food products
Food research
High temperature
Impact analysis
initial moisture content
mass
Methods
Moisture
Moisture content
moisture loss
Moisture removal
Pizza
Temperature
Water content
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