Master the Science of Melt Content qUNDERSTANDING & MEASURING MELT qINNOVATE WITH PERFORMANCE-SPECIFIC CHEESE qINSIDER TIPS FROM THE CHEESE MASTERS

2 UNDERSTANDING AND MEASURING MELT

3 Cheese Components Influence Melt Water 80% in young cheese 30% in aged cheese Milkfat Reduced Cheese Does not Melt as Well as Full Fat Protein Protein Aggregate Over Time Other Salt, Acid, Stabilizers

4 Melt Properes Change with Age

Ripening agents sll acve

Glycolysis, Lipolysis, Proteolysis

Aging affects - Flavor, Young melt evenly Texture, Moisture, and Melt Older cheeses form stretchy Properes

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Casein Micelles Change with pH

Young Cheddar has large globular casein micelles.

Aged Cheddar has smooth, non- cohesive texture.

6 Cheese Transforms as Temperature Rises

A Protein Bonds Break B 190 B 180 B 170 Parmesan & Romano 150 150 B Cheddar & Swiss B 130 130 B 120 So B 110 Melt Temperature °F 90 / Process Cheese

Milkfat Melts (between 90° - 110° F)

7 Type of Heang Affects Melt Thermal Meltability Microwave Meltability Variable 15 45 90 Affect Variable 15 45 90 Affect Days Days Days Days Days Days pH +++ +++ +++ neg pH +++ +++ +++ neg FDM - + - pos FDM +++ +++ ++ pos <47% <47% FDM +++ +++ +++ pos FDM +++ +++ +++ pos >47% >47% MNFP ++ ++ ++ pos MNFP ++ ++ ++ pos Calcium +++ - - pos Calcium +++ +++ - pos β-casein +++ +++ N/A pos β-casein +++ +++ N/A pos hydrolysis hydrolysis 8 Source: DMI, Cheese As An Ingredient. “FDM” Fat/Dry Maer. “MNFP” Moisture/Nonfat Poron Schreiber Melt Test Sets Bar 1. Place 0.5 cm high plug of cheese in glass petri dish 2. Heat in 450° F oven for 5 minutes 3. Cool for 30 minutes 4. Read results over concentric- number graph

9 Simple Test Demonstrates Melt Range

Ultra No Melt Slow Melt Regular Melt Schreiber < 1 Schreiber 1-4 Schreiber 3-8

10 Various Test Methods Exist

Common Test Methods •Arno Test (1957) •Tube Test (1958) •Schreiber Test (1977) •Melt Profile Analysis / UW Meltmeter (1997) •Dynamic Stress Rheometry / DSR (1998) •Rapid Visco Analyzer / RVA (2004)

11 INNOVATE WITH PERFORMANCE-SPECIFIC CHEESE

12 Cheese Composion Defines Performance

Bound calcium High levels of lost and excessive bound calcium. proteolysis due to Queso Fresco, culture selecon. Fresh Mozarella Blue, Gorgonzola

Dense protein, reduced fat and cooked to stretch Full fat, more acidic, moisture, reduced proteolysis. and align protein. less bound calcium. Parmesan, Romano Provolone, Low Havar, Cheddar Moisture Part-Skim Mozzarella 13 Melt Resistant Yields Parcle Integrity Applicaon Examples Inclusions Grilled & Fried Cheese

Cheese Opons Queso Fresco Fresh Mozzarella Neufchatel, Feta, Ricoa,

14 Moderate Melt Meets Appezer

Cheese Opons Parmesan, Romano, Aged Asiago, American Grana, Stabilized Brie, Camembert

15 Excellent Melt Creates Smooth Sauces

Cheese Opons

Cheddar, Colby, Colby Jack Mozzarella, String Muenster, Brick, Havar Farmers, Fonna, Gouda

16 Easy Melt Enhances Ethnic Dishes For Casseroles & Mexican Entrees

Try … Havar, Cheddar, Colby, Colby Jack

17 Let Creavity Flow with Cheese

Dips and Spreads Brie, Blue, Camembert Gorgonzola

Hot Dip Tips Use Cream Cheese Base Add Grated or Crumbled Cheese

18 Melt Types Compared in Bread

Ultra No Melt Slow Melt (Process) (Process)

Regular Melt 19 Hispanic Cheeses Offer Unique Melt

Fresh , Panela, Queso Para Freir, Queso Fresco

Melting Queso , Asadero, Queso de Papa, Oaxaca, Queso Para Derritier

Hard Cotija, Anego Enchilado, Duroblando

20 INSIDER TIPS FROM THE CHEESE MASTERS

21 Cheese Kicks Up Entrée Appeal Appeal to Millennials - Spicy Pepper Jack for Guys Gourmet Gouda for Gals

22 Master Special Situaons in Style Frozen Food Tip Use Moderate to Excellent Melt Cheese Use Hard Grated Cheese

Microwave Heang Tip Lower Temp to Minimize Cheese Separaon Holding Tip Undercook Pasta Opmize Holding Temp, Just above 135°F

23 Consider Other Funconal Properes

Viscosity affects the way a liquid flows. Viscosity is primarily a Viscosity funcon of milkfat's liquid phase and can be modified by heat. Texture – The familiar smoothness of melted cheeses can add interest and Mouthfeel mouthfeel to many dishes. The stretch characteriscs of natural cheeses depend on pH, the Stretch proporon of colloidal calcium phosphate that has been dissociated from the casein micelle and the degree of intact casein. Browning occurs during baking when the color of some cheeses Browning increases due to the Maillard-type reacon between reducing sugars (e.g. lactose) and the proteins (especially amino acids). Only Low Moisture Part-Skim cheese can be frozen to preserve flavor Freezing and/or physical properes such as melt and stretch.

Source: www.thinkusadairy.org?? 24

Cheese Rises to Funconal Challenges

• Choose cream cheese, so-ripened or process cheeses. Process cheese Spreadable Ingredient can be tailored to meet spread specificaons.

• Choose cheeses that are not aged for beer filling consistency. Ricoa, Filling coage, cream, neufchâtel, and mascarpone work well in fillings.

• Use emulsifying salts to enhance the machinability for fillings that must Machinability flow or be pumped.

• Consider blending other cheeses with mozzarella to create a unique Stretch flavor with desired stretch property.

• Extruded cheese snacks must hold up to high heat and have good Extrusion pumpability. Process cheese can be tailored to meet flow requirements.

25 Melt Science Redefines Home Cooking Tips from “The Food Lab” Beer Home Cooking Through Science

Combine natural & process cheese (Process cheese adds emulsifying salts.) Add extra proteins via evaporated milk (Evaporated milk adds milk protein.) (Egg protein helps sauce coat pasta.) Boost stability with cornstarch (Yields a cleaner flavor than flour.) To reheat, add milk to replace moisture (Pasta absorbs moisture over me.)

26 Flow Agents Modify Melt Funcon

Used with Shredded Cheese Microcrystalline Cellulose Potato Starch

Adding Flow Agents Decreases free oil release Increases skinning Creates a more tender cheese

27 Natural Cheese Fuels Product Launches

In The U.S., Natural Cheese Launches Increased Over 200% From 2011 To 2015 500 435 450 400 333 350 310 322 300 263 259 250 200 145 137 150 99 100

Numberproductof launches 50 0 2011 - H1 2011 - H2 2012 - H1 2012 - H2 2013 - H1 2013 - H2 2014 - H1 2014 - H2 2015 - H1

28 Source: Innova. Natural cheese = cheese, excluding and so cheese desserts Contact Our Cheese Experts

Brenda Bell Insights Manager, Sargento

[email protected]

Steve Albert Sr. Technology Principal, Sargento

[email protected]

Or Contact a Sargento Sales Representave (800) 558-5802

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