THE MELT AND STRETCH OF CHEESE

THE MELT AND STRETCH OF CHEESE

Introduction

Melt and stretch properties of cheese are based on the number of interactions between the casein molecules - fewer interactions leads to greater melting properties.
Some of the factors influencing the melt and stretch of cheese are cheese composition, chemistry, heat treatment of milk and temperature, to name a few.

**  Refer to the article attached for information on more factors that can influence the melt and stretch of cheese.

   





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