Also why does cheese spread not solidify in a jar shape?
In: 7
It depends on the protein content and its structure. Think of like bread and gluten. If you don’t knead a dough, you won’t make a gluten mash and your dough will be brittle (like a cheese that won’t melt, just break up in chunks). If you knead it, the proteins will alligne and create a structured mash that can hold its shape when heated up.
Oil content can affect this as well, because it interfere with the formation of the protein structure.
In cheese, this is influenced by the milk used in production, and the method as well (if the cheese is cooked, heated up, salted, etc)
Latest Answers