Master the Science of Cheese 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 Fat Cheese Does not Melt as Well as Full Fat Protein Milk Protein Aggregate Over Time Other Salt, Acid, Stabilizers
4 Melt Proper es Change with Age
Ripening agents s ll ac ve
Glycolysis, Lipolysis, Proteolysis
Aging affects - Flavor, Young cheeses melt evenly Texture, Moisture, and Melt Older cheeses form stretchy curds Proper es
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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 Mozzarella B 110 Melt Temperature °F 90 Velveeta / Process Cheese
Milkfat Melts (between 90° - 110° F)
7 Type of Hea ng 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 Ma er. “MNFP” Moisture/Nonfat Por on 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 Composi on Defines Performance
Bound calcium High levels of lost and excessive bound calcium. proteolysis due to Queso Fresco, culture selec on. Fresh Mozarella Blue, Gorgonzola
Dense protein, reduced fat and Curd 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 Par cle Integrity Applica on Examples Bread Inclusions Grilled & Fried Cheese
Cheese Op ons Queso Fresco Fresh Mozzarella Neufchatel, Cream Cheese Feta, Rico a, Paneer
14 Moderate Melt Meets Appe zer
Cheese Op ons Parmesan, Romano, Aged Asiago, American Grana, Stabilized Brie, Camembert
15 Excellent Melt Creates Smooth Sauces
Cheese Op ons
Cheddar, Colby, Colby Jack Mozzarella, String Muenster, Brick, Havar Farmers, Fon na, Gouda
16 Easy Melt Enhances Ethnic Dishes For Casseroles & Mexican Entrees
Try … Havar , Monterey Jack Cheddar, Colby, Colby Jack
17 Let Crea vity 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 Queso Blanco, Panela, Queso Para Freir, Queso Fresco
Melting Queso Quesadilla, 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 Situa ons in Style Frozen Food Tip Use Moderate to Excellent Melt Cheese Use Hard Grated Cheese
Microwave Hea ng Tip Lower Temp to Minimize Cheese Separa on Holding Tip Undercook Pasta Op mize Holding Temp, Just above 135°F
23 Consider Other Func onal Proper es
Viscosity affects the way a liquid flows. Viscosity is primarily a Viscosity func on 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 characteris cs of natural cheeses depend on pH, the Stretch propor on 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 reac on 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 proper es such as melt and stretch.
Source: www.thinkusadairy.org?? 24
Cheese Rises to Func onal Challenges
• Choose cream cheese, so -ripened or process cheeses. Process cheese Spreadable Ingredient can be tailored to meet spread specifica ons.
• Choose cheeses that are not aged for be er filling consistency. Rico a, Filling co age, 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” Be er 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 Func on
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 processed cheese and so cheese desserts Contact Our Cheese Experts
Brenda Bell Insights Manager, Sargento
Steve Albert Sr. Technology Principal, Sargento
Or Contact a Sargento Sales Representa ve (800) 558-5802
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