The study of the influence of cheese on organoleptic and physical and chemical properties of kono-pizza

The research objective was studying the influence of the kind of cheese on organoleptic and physical and chemical indicators of the quality of Kono-pizza and the choice of the most suitable type of cheese in cooking such products. The research included the problems: 1) the definition and comparative analysis of physical and chemical and technological (temperature of melting and degree of tensile properties) parameters of three types of cheeses; 2) the research of the influence of the type of cheese on physical and chemical, technological and organoleptic properties of Kono-pizza; 3) the justification of the choice of cheese for Kono-pizza compounding by the results of the research. As the objects of the research three types of cheeses were selected: “Russian” cheese sold by weight, whetstone; spherical mozzarella cheese in brine; mozzarella cheese for pizza sold by weight, whetstone. Kono-pizza was cooked by a traditional compounding of “Margarita” pizza with tomato sauce...