Frederic Melton
Processed cheese is a semi-soft cheese with a high oil and moisture content. Some processed cheeses, like Kraft Singles, are formulated not to melt when exposed to direct flame or very high heat. This is achieved by adding emulsifiers that bind the protein and fat together. However, some people have claimed that Kraft cheese doesn't melt at all, even at high temperatures. This claim has been debunked by Kraft representatives, who state that their cheese products are not meant to be melted with a lighter or flame. Other factors that affect the meltability of cheese include moisture levels, the addition of starches and thickeners, and the type of cheese used. For example, acid-set cheeses like ricotta and paneer do not melt due to the acid dissolving the calcium that holds the casein proteins together.
| Characteristics | Values |
|---|---|
| Cheese made with eggs | Does not melt |
| Processed cheese | Does not melt at high temperatures |
| Processed cheese | Melts at lower, longer heat |
| Processed cheese | Melts evenly |
| Processed cheese | Has a high oil and moisture content |
| Processed cheese | Has extra milk protein micelles |
| Processed cheese | Has a chemical salt to help prevent proteins from tightening |
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What You'll Learn
Smoking dries out cheese
Cheese with higher moisture content generally melts more easily. Processed cheeses are often made with added moisture, in the form of butter, cream, milk, or other liquids, to improve their meltability. However, smoking can offset this added moisture and result in a drier, firmer cheese that does not melt as well.
The smoking process can cause chemical changes in the cheese, affecting its protein structure. These changes can make the cheese more brittle, oily, and floppy, instead of smooth and firm, further hindering its ability to melt.
Additionally, the type of cheese used as a base for processing can impact its melting properties. For example, "American cheddar" is a processed cheese made from cheddar, Colby, or similar cheeses, with the addition of sodium citrate. This processing allows the cheese to melt evenly without separating into oils and solids. However, when smoked, the melting characteristics of American cheddar may be altered.
It is important to note that the smoking process may not entirely prevent melting, but rather make it more difficult for the cheese to melt smoothly. The smoking process can vary, and factors such as temperature and duration of smoking can influence the final moisture content and melting behaviour of the cheese.
In summary, smoking dries out cheese by reducing its moisture content and altering its protein structure. This can result in a firmer, drier cheese that is more challenging to melt evenly, especially when starting with a base cheese that is already low in moisture, such as certain types of cheddar.
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Starch can be added to improve meltability
Processed cheeses are designed to be extremely meltable and nearly impossible to break. This is achieved by blending real cheese with extra milk, milk protein micelles, and a chemical salt to prevent proteins from tightening. However, some processed cheeses, such as Kraft Singles, have gained notoriety for their inability to melt when exposed to direct flame or very high heat. This is due to the presence of emulsifiers that require lower and longer heat to melt uniformly.
While some processed cheeses are designed for meltability, certain factors can still hinder their ability to melt smoothly. One effective solution to improve meltability is to add starch. Starch physically impedes fat molecules from joining up into larger droplets and increases the viscosity of the water phase in the cheese. This prevents fat from coalescing and breaking out, resulting in a smoother melting process.
The addition of starch is commonly used in sauces like mornay or nacho cheese sauce to ensure a creamy and uniform consistency. It is a simple yet effective technique to enhance the meltability of processed cheese and prevent the formation of an undesirable, stringy mass.
Furthermore, the use of starch can be combined with other techniques to further improve meltability. For example, adding acid can prevent casein proteins from clumping together, resulting in a smoother melt. Additionally, increasing the moisture content of the cheese can also enhance its meltability. This can be achieved by adding extra milk or using steaming techniques to reintroduce water into the cheese.
By understanding the role of starch and employing these additional techniques, one can significantly improve the meltability of processed cheese, creating a gooey and uniform melt that is ideal for grilled cheese sandwiches or cheeseburgers.
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Acid-set cheeses don't melt
The meltability of cheese is influenced by several factors, including its composition, acid level, and age. Acid-set cheeses, or cheeses that are curdled with acids rather than rennet, tend to have more difficulty melting. Examples of such cheeses include cottage cheese, chèvre, feta, ricotta, paneer, and goat cheese. The high acid content in these cheeses causes the casein micelles to attract and aggregate together, preventing the cheese from melting smoothly. Instead, these cheeses may become grainy and hold their shape when heated, making them suitable for grilling or frying.
The level of acid development in a cheese plays a crucial role in its melting properties. Acid dissolves the calcium "glue" within the casein mesh, allowing the protein structure to melt and stretch. Cheeses with higher acid content, such as feta, tend to only become soft when heated without melting or becoming gooey. Conversely, cheeses with some acid content, such as mozzarella, young Gouda, and American cheese, are known for their good melting abilities.
The addition of moisture, in the form of butter, cream, or milk, can also impact the meltability of cheese. While processed cheeses often have extra moisture added to create a smooth and flexible texture, smoking or other drying processes can remove moisture and affect the protein structure, making the cheese less likely to melt smoothly. The presence of eggs in some cheeses can also inhibit melting, as the eggs cause the cheese to hold its shape even when heated.
Overall, the high acid content in acid-set cheeses interferes with their ability to melt smoothly. The acid causes the casein micelles to aggregate, resulting in a grainy texture and a tendency to hold their shape when heated. While these cheeses may not be ideal for creating creamy sauces, they excel in grilling and frying applications due to their ability to retain their structure. Understanding the impact of acid levels and other factors on cheese meltability can help consumers choose the right cheeses for their desired applications.
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Eggs in cheese prevent melting
The inclusion of eggs in cheese can prevent it from melting. While processed cheeses usually have added moisture, butter, cream, and milk to create a smooth, flexible, and meltable texture, the addition of eggs can hinder this process.
Cheese made with eggs will not melt, and this has been observed by those who make cheese. The eggs seem to alter the protein structure, affecting the cheese's ability to melt. This is similar to how Halloumi, a cheese that doesn't melt easily, is poached in its own whey.
When cooking eggs with cheese, it is important to be mindful of the temperature and cooking time to prevent overcooking the eggs and cheese. Cooking eggs at a medium-low to medium heat and adding cheese at the right time can help achieve the desired melted consistency without overcooking.
To cook scrambled eggs with cheese, it is recommended to cook the eggs halfway, add shredded cheese, turn down the heat, and cover with a lid to allow the cheese to melt. Alternatively, the shredded cheese can be added directly to the eggs before putting them in the pan. It is important to note that different types of cheese, such as Kraft singles, may melt differently, and some cheeses, like cheddar, are more suitable for melting.
Additionally, the inclusion of butter in the pan can help create soft scrambled eggs with melted cheese. Seasoning with salt and pepper can also enhance the flavor of the dish.
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Kraft cheese melts at lower temperatures
Kraft cheese slices, such as Kraft Singles, have been observed to not melt when exposed to direct flame or very high heat. This has been attributed to the use of emulsifiers in Kraft cheese, which bind the fat and proteins together more tightly than in natural cheese, preventing separation even at high temperatures. Kraft cheese will melt when exposed to lower, slower heat, such as in a grilled cheese sandwich.
Kraft Singles are made with emulsifiers, which are commonly used in products like chocolate and salad dressings. These emulsifiers hold the fat and protein in the cheese together, preventing separation even when exposed to high heat levels, such as an open flame. In contrast, natural cheese, which does not contain emulsifiers, will typically melt when exposed to direct flame as the fat separates and drips off.
To melt Kraft Singles, it is recommended to use lower and slower heat sources, such as a frying pan, to create a uniform melt. When exposed to standard melting conditions, such as those used for the interior of a grilled cheese sandwich, Kraft cheese will melt like any other cheese. The emulsifiers in Kraft Singles create a gooey, uniform melt that is consistent and resistant to separation.
While some have speculated that the lack of melting in Kraft cheese indicates the presence of plastic or chemicals, this is not accurate. The use of emulsifiers in Kraft Singles simply alters the melting properties of the cheese, requiring lower temperatures and slower heating for a proper melt. Kraft cheese is still considered a pasteurized prepared cheese product, and while it may have different melting characteristics, it is not indicative of the presence of artificial substances.
Additionally, the moisture content of cheese can also influence its melting properties. Processed cheeses often have added moisture, butter, cream, and milk to enhance their texture and meltability. Smoking cheese can affect its moisture levels, potentially impacting its ability to melt. However, Kraft cheese slices may not fall under this category, as they are not typically considered smoked cheeses.
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Frequently asked questions
Processed cheese is designed to melt evenly, but it requires lower and longer heat to do so. It will not melt when exposed to direct flame or very high heat.
Processed cheese is made by blending real cheese with extra milk, milk protein micelles, and chemical salt.
A young cheddar-style cheese is usually used as the base for processed cheese.
Some people believe that the smoking process dries out the cheese, making it less likely to melt. Additionally, some types of cheese are made with eggs, which can prevent melting.
