Timeline for What determines how well cheese melts
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| Sep 24, 2012 at 12:10 | comment | added | MSalters | The pH things isn't really obscure. See e.g. milkfacts.info/Milk%20Composition/Protein.htm. However, this answer misses the point. During cheese production, fat & water is separated from the protein solids - squeezed out, you could say. Acidity influences to which degree this happens. So, whether cheese melts is a result of the acidity when formed, but a function of fat & water content. | |
| Sep 18, 2012 at 5:01 | comment | added | TFD | Thanks for adding that real cheese makers secret. Many people here would love a reference on the pH to casein stretchability balance. Can you find a good one? | |
| Sep 18, 2012 at 4:51 | history | answered | Bruce | CC BY-SA 3.0 |