Why Don’t Kraft Singles Melt From Direct Heat? Here’s Why
While looking through YouTube at work (don’t tell anyone), I have seen a lot of videos on how certain cheeses won’t melt. It was mainly the singles cheese slices that come in plastic sheets. So I thought it would be good to clear up a few things about why these cheese slices don’t melt.
Why do certain cheeses melt, while others don’t?
Well, there are a few factors at play.
Just one of many cheese burning videos:
One is the fat content. The more a cheese contains, the easier the cheese’s casein molecules are able to separate, which makes it melt better. It is for this reason that low fat or fat-free cheeses have a rubbery consistency.
The water level in the cheese also determines how it will melt. Parmesan is a good example, as it has a low moisture level. It has a dense molecular make-up. This means its molecules, even if melted, have little room to flow. That’s why Parmesan will never get runny when it’s heated.
Video on trying to burn real cheeses:
Fresh goat cheese, paneer, queso blanco, and ricotta will never melt at all. Unlike most cheeses, these are curdled with acid, which alters the cheese proteins by causing them to clump together.
Kraft’s response to all the burning videos about why Kraft Singles don’t melt from direct heat:
Most cheeses are curdled with rennet, so they retain their malleable structure.
It’s great people are getting into science, it’s just that maybe they need a little direction. In this case, some cheeses will never melt under a direct flame while others will, depending on the make-up of the cheese.
What do you think? Leave a comment.
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Whistler Blowers, Insiders
They melt in a McDonald franken burger.
The contributor forgot to explain to you, other than rennet, what is actually added to the cheese that is NOT ‘old world natural’, but is used consistently in industrial cheeses of modern era, so that it can go from ‘milk to retail-ready-cheese’ in 8-hours from the time the fresh milk shows up at the factory door.
See, to do this, not only is there a massive trick of various chemicals and acids, but in fact, most cheeses you have that are ‘retail-ready’ (aka mozzarella and various ‘mild cheeses’) have one specific thing in them that no self-respecting Swiss creamery would EVER DREAM of putting into cheese – and that is CELLULOSE (as in PAPER FIBER).
Yes, and it is with the addition of CELLULOSE that you can blacken, even burn cheese instead of melt it – because the cellulose gives the cheese sufficient ‘plant matter’ (aka carbon content) to provide BURNABILITY, as well as sufficient ‘thickening fiber’ to allow the rennet to work fast and harden the cheese in only hours in a factory.
So, the next time you think ‘wow, this is good cheese’ (ESPECIALLY YOU ORDER-OUT PIZZA PEOPLE), just remember, that the cellulose content of that pizza mozzarella may be as high as 35%; so 2 hours later when your stomach is aching, and you have gas, and you’re running for the antacid, it isn’t bad food or bad pizza, it’s WOOD FIBER CHEESE that your digestion isn’t designed to break down.
Now, if you only knew how much METAL FRAGMENTS you ate in all that cheese you consume, you WOULD have a fit. Don’t, for a second, believe that the factory gets them ALL out.