Description
Heat-induced protein realignment creates stretchable cheese matrix through calcium-mediated casein interactions.
Technical
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.
Culinary Significance
Creates characteristic stringy texture ideal for pizza topping, caprese salad, and cheese pulls in baked dishes.
Science
Primary Reaction
Casein micelle reorganization
Parameters
Temperature
75°C optimal
60°C to 85°C range
Time
8-12 minutes
3 minutes – 30 minutes
Equipment
pH meterThermostatic water bathStretching table (traditionally wooden)