What You Need to Know
At 60-85°C, whey proteins denature while casein micelles release calcium phosphate, allowing κ-casein chains to form elastic networks through hydrophobic interactions and disulfide bridging, particularly in high-pH (5.2-5.8) environments.
Creates characteristic stringy texture ideal for pizza topping, caprese salad, and cheese pulls in baked dishes.
Key Parameters
Temperature
75°C
60°C - 85°C
Time
8-12 minutes
3 minutes - 30 minutes
Equipment
pH meterThermostatic water bathStretching table (traditionally wooden)
Steps
- 1.
Mozzarella in Carrozza (Naples): Stretching ensures even melt in fried sandwich
- 2.
Burrata (Puglia): Outer stretched shell contains creamy interior
The Science
Primary Reaction
Casein micelle reorganization