The effects of heating on the physicochemical, functional and health properties of cheese: A review of recent developments

The consumption of cheese is rapidly increasing, driven by its diverse nutritional and functional benefits. Consumers are shifting toward functional, minimally processed cheese products, enjoyed both on their own and as ingredients in various foods. As cheese undergoes heating processes like grilling and baking, its functionality (e.g., melt, flow, and stretch) become crucial factors in evaluation of quality and desirability with respect to cooking performance and sensorial attributes, such as m