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martes, 30 de agosto de 2022

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The Science of Melting Cheese


What happens when cheese melts? Two things happen.


First, at about 90°F, the solid milk fat in the cheese begins to liquefy, the cheese softens, and beads of melted fat rise to the surface.


As the cheese gets hotter, the bonds holding together the casein proteins (the principal proteins in cheese) break, and the cheese collapses into a thick fluid.