Frederic Melton
Whether it's a grilled cheese sandwich, a pizza, or a burger, melted cheese is a delicious addition to many dishes. However, not all cheeses melt the same way. For example, Kraft Singles, a type of American cheese, have been observed to melt differently than they used to, and some craft cheeses don't melt at all. So, what's the science behind melting cheese? Well, it all comes down to the ratio of water to fat and the strength of the protein network. Younger, high-moisture cheeses like mozzarella, Gruyère, and Jack are reliable melters, while drier, aged grating cheeses like Parmesan tend to separate into clumps or break. The addition of starches, thickeners, and acids can help prevent clumping and improve melting.
| Characteristics | Values |
|---|---|
| Reason for not melting | Insufficient heat and moisture |
| Solution | Adding more heat and butter |
| Adding starch, acid, or liquid | |
| Using steaming techniques | |
| Using younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack |
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What You'll Learn
- Kraft cheese slices may not melt due to insufficient heat and moisture
- Kraft cheese changed its recipe to be less processed, which may affect its melt
- American cheese melts smoothly due to emulsifying agents
- Adding starch to cheese helps it melt smoothly by impeding fat molecules
- Younger, high-moisture cheeses like mozzarella melt better than drier, aged cheeses
Kraft cheese slices may not melt due to insufficient heat and moisture
Kraft cheese slices may not melt due to insufficient heat. To melt Kraft cheese slices, it is important to ensure that the cheese reaches a high enough temperature. In general, cheese is an emulsion of dairy fat and water, held together by a network of proteins. When the temperature reaches around 90°F, the fat in the cheese melts and becomes liquid, and the cheese becomes more pliable. Increasing the temperature further by another 40 to 90 degrees causes the protein bonds to break, resulting in a loosening of the entire protein structure, which then melts into a lava-like puddle.
Kraft cheese slices may also struggle to melt due to moisture loss. This is because the ratio of water to fat in cheese plays a crucial role in maintaining its emulsion when the protein network begins to break down due to heat. When cheese is heated, the moisture can be expelled, causing the fat molecules to separate and draw together, forming clumps or breaking down further. Therefore, it is important to ensure that there is sufficient moisture in the cheese to prevent this from happening.
One way to increase the moisture content and aid the melting process is to brush melted butter on top of the cheese before heating it. Alternatively, steaming the cheese can also help, as it adds moisture and heats the cheese more evenly than traditional heating methods.
Additionally, Kraft cheese slices may have changed their recipe over time, which could also contribute to the difficulty in melting. Some sources suggest that Kraft has altered its recipe to make the cheese seem less processed, which may have inadvertently affected its melting properties.
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Kraft cheese changed its recipe to be less processed, which may affect its melt
Kraft cheese, synonymous with American cheese, is an iconic, processed cheese product with a long shelf life, easy shipping, and melting properties. However, Kraft cheese has recently changed its recipe to be "less processed," which may have affected its melt.
The original Kraft cheese was invented by Canadian-American entrepreneur and cheese salesman James Kraft in 1916. He perfected a technique to reduce cheese waste by melting together scraps from various cheese batches to create a new product. This processed cheese was developed to sterilize cheese, avoid food waste, and create soft, sliceable, rindless cheese that stayed fresh for months and didn't dry out too quickly.
Over the years, Kraft cheese has become known for its melting properties, often being the cheese of choice for cheeseburgers and grilled cheese sandwiches. The emulsifying agents in American cheese, such as sodium citrate or sodium phosphate, help grip the fat, protein, and moisture elements together, allowing the cheese to melt smoothly without becoming greasy or clumpy.
However, some consumers have noticed that Kraft cheese doesn't melt as well as it used to. This could be due to the company's decision to change its recipe to make the product "less processed", likely in an attempt to appeal to health-conscious consumers. While the exact changes to the recipe are not publicly known, it is possible that the new formulation affects the cheese's melting properties.
The "less processed" Kraft cheese may have a different balance of water and fat, which is crucial for maintaining the emulsion during melting. Younger, high-moisture cheeses like mozzarella and Brie are known for their reliable melting properties, while drier, aged cheeses like Parmesan tend to separate into clumps or break. The reduced processing of Kraft cheese may have inadvertently affected its ability to melt smoothly, potentially impacting its popularity among consumers who value its melting characteristics.
To improve the melting of Kraft cheese, consumers can experiment with techniques such as adding more heat, using butter, or increasing moisture. While the company's efforts to reduce processing may have unintentionally impacted the cheese's melt, understanding these techniques can help consumers achieve the desired melting results.
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American cheese melts smoothly due to emulsifying agents
American cheese is a processed cheese product made from a blend of ingredients, including natural cheese, whey, milk solids, cream, and emulsifiers. The emulsifiers used in American cheese, such as sodium citrate, sodium hexametaphosphate, or monosodium phosphate, are crucial for creating its smooth and creamy texture when melted. These emulsifying agents help stabilize the mixture of different cheeses and prevent them from separating when heated, resulting in a consistent and lump-free melt.
The use of emulsifiers in American cheese is a result of its specific formulation and processing methods. Unlike traditional cheese, which is made through fermentation and ageing, American cheese undergoes additional processing to create a consistent and stable product. This additional processing involves melting down chunks of cheeses like cheddar, Colby, and Swiss with a liquid and an emulsifying agent. The emulsifying agent helps to create a smooth and homogeneous mixture, allowing the fats and proteins to melt together evenly.
The melting behaviour of American cheese is a key factor in its popularity, particularly in fast food and comfort foods. Its ability to melt smoothly and evenly makes it a staple in dishes like burgers, grilled cheese sandwiches, macaroni and cheese, and sauces. The mild flavour of American cheese also pairs well with many ingredients, and its long shelf life adds to its practicality in various culinary applications.
While American cheese is valued for its melting properties, it has also sparked debates about its nutritional value and health implications due to its processed nature and the inclusion of various non-cheese ingredients. However, its performance and ease of use have earned it a place in kitchens and fast food restaurants worldwide, where it is prized for its consistent texture and ease of use.
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Adding starch to cheese helps it melt smoothly by impeding fat molecules
Cheese is an emulsion of dairy fat and water, held together by a network of proteins. When cheese is melted, the balance of water and fat must be maintained, or the fat molecules will slip away and join together. This is why younger, high-moisture cheeses like mozzarella, Gruyère, and Brie melt more easily than drier, aged cheeses like Parmesan or Pecorino-Romano. Aged cheeses have tighter protein clumps, making them less effective at binding fat and water together smoothly.
This is where starch comes in. Starch helps cheese melt smoothly by impeding fat molecules. Starch granules release amylose, which wraps around the casein proteins, preventing them from squeezing out fat and recombining into curds. Starch holds apart the clusters of protein molecules as cheese melts, creating a smooth, creamy sauce rather than a clumpy one.
A classic example is a roux, which uses flour or cornstarch to create a smooth sauce. Starch is also added to cheese sauces like mornay or nacho cheese sauce to prevent fat from coalescing and breaking out. Adding acid, like tartaric acid from a tart white wine, can also help prevent casein proteins from clumping together and turning stringy.
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Younger, high-moisture cheeses like mozzarella melt better than drier, aged cheeses
Cheese is a delicate emulsion of dairy fat and water, held together by a network of proteins. When cheese is heated, the fat melts and rises to the surface, the proteins break down, and the moisture is expelled. This is why some cheeses melt better than others.
Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are excellent melters. This is because they are able to maintain their emulsion when the protein network begins to collapse due to heat. This is influenced by the ratio of water to fat, as well as the strength of the protein network. In these cheeses, the balance of water and fat is more easily maintained, preventing the fat molecules from slipping away and drawing together.
On the other hand, drier, aged cheeses like Parmesan or Pecorino-Romano are less ideal for melting. During the aging process, these cheeses lose much of their moisture to evaporation, and their proteins tend to form tighter clumps. As a result, they are less effective at binding fat and water together smoothly when heated. When melted, these cheeses often separate into clumps or even break, creating a tough, stringy mass surrounded by a pool of oil.
To improve the meltability of cheese, one can add starch, acid, or more liquid. Starch impedes fat molecules from joining into larger droplets and makes the water phase more viscous, preventing fat from separating. Acid, such as tartaric acid, prevents casein proteins from clumping together and turning stringy. Additionally, steaming cheese is a gentle heating method that reintroduces water, helping to prevent the cheese from drying out.
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Frequently asked questions
Kraft changed its recipe to make its cheese "less processed" and appeal to health-conscious consumers. The new recipe contains less cheese and more moisture, which may be why it doesn't melt as well as it used to.
You can try brushing some melted butter on top of the cheese before putting it in the oven. Alternatively, you can use it between two slices of bread on the stove, as the moisture from the steam of the bread might help it melt.
Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are such reliable melters.
The ability of a cheese to melt smoothly depends on how well it can maintain its emulsion when the protein network begins to collapse due to heat. This is influenced by the ratio of water to fat in the cheese and the strength of the protein network.
