Heating and Preservation of Solids - Quality aspects of heating of solid products - Cheese

4 important questions on Heating and Preservation of Solids - Quality aspects of heating of solid products - Cheese

Where gets cheese its structure from?

fat, this melts wen it is heated. and random coil casein.

What happens to the casein micels when cheese is heated?

Lose there hydrophobic and hydrophobic parts and therefore there correlation and the cheese starts to become fluid.

What happens to acid-coagulated cheeses such as fate when they are heated?

caseins still have their hydrophilic parts. They will not melt well.
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What happens to processed cheese when they are heated?

In combination with melting salts the cheese will melt.

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