From MinuteFood.
Why do some cheeses melt into ooey gooey deliciousness, while others end up a clumpy mess (and WTF is going on with American cheese)?
๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐:
-Fox PF, Guinee TP, Cogan TM, McSweeney, PLH (2017). Fundamentals of Cheese Science || Cheese as an Ingredient: p 629โ679. https://doi.org/10.1016/S1874-558X(04)80053-8
-Fox PF, Guinee TP, Cogan TM, McSweeney, PLH (2017). Fundamentals of Cheese Science || Processed Cheese and Substitute/Imitation Cheese Products: p 589โ627. https://doi.org/10.1007/978-1-4899-7681-9_17
-Kapoor R, Metzger LE, Biswas AC, Muthukummarappan K (2007). Effect of Natural Cheese Characteristics on Process Cheese Properties. Journal of Dairy Science, 90(4), 1625โ1634. https://doi.org/10.3168/jds.2006-746
-Pastorino J, Hansen CL, McMahon DJ (2003). Effect of Sodium Citrate on Structure-Function Relationships of Cheddar Cheese. Journal of Dairy Science 86 (10): 3113 – 3121. https://doi.org/10.3168/jds.S0022-0302(03)73912-5
-Sรถzeri AD, Huppertz T. (2023) Melting of natural cheese: A review. InternationaI Dairy Journal 142, 105648. https://doi.org/10.1016/j.idairyj.2023.105648
-Templeton HL, Sommer HH. Some observations on processed cheese. Journal of Dairy Science 1930; 13:203-220. https://doi.org/10.3168/jds.S0022-0302(30)93519-9
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:
https://www.seriouseats.com/whats-really-in-american-cheese
https://www.chemistryislife.com/the-chemistry-of-american-cheese
https://www.cheesescience.org/melt.html#acid
https://cheesescientist.com/rants/processed-cheeses/
https://pubsapp.acs.org/cen/whatstuff/stuff/7806sci2.html
https://www.vox.com/the-goods/2018/10/11/17964100/american-cheese-dying-millennials-chefs
https://www.factmr.com/report/157/processed-cheese-market
https://www.cdr.wisc.edu/assets/pipeline-pdfs/Dairy-Pipeline-Vol33-No3_2.pdf
https://www.americastestkitchen.com/cooksillustrated/how_tos/6679-why-young-cheese-melts-better-than-aged-cheese
๐ข๐๐ต๐ฒ๐ฟ ๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐๐ถ๐ฑ๐ฒ๐ผ๐:
๐ฅ๐ฒ๐น๐ฎ๐๐ฒ๐ฑ ๐ฟ๐ฒ๐ฐ๐ถ๐ฝ๐ฒ๐ ๐ฎ๐ป๐ฑ ๐ต๐ผ๐-๐๐ผ’๐:
https://modernistcuisine.com/recipes/silky-smooth-macaroni-and-cheese/
https://modernistcuisine.com/recipes/melty-queso-dip/
https://www.seriouseats.com/sodium-citrate-baked-mac-and-cheese
https://www.seriouseats.com/alka-seltzer-cheese-sauce-recipe-8643844
https://www.americastestkitchen.com/recipes/9491-grown-up-stovetop-macaroni-and-cheese
๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐
๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐ฐ๐ผ๐บ๐บ๐๐ป๐ถ๐ฐ๐ฎ๐๐ฒ๐ฑ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:
Dean Sommer. Cheese & Food Technologist at the Center for Dairy Research, University of Wisconsin-Madison
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.
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