Lets expand: What is an Emulsion? What Is Cheez Whiz Made Of If youve ever made a bechamel or white sauce, youve made an emulsion. These ingredients hold the fat together with the solids and resist letting it go, even when heat is applied. What is different about American cheese is that it is cheese that is mixed with whey protein and other emulsifying ingredients. The ability of Velveeta cheese to melt into a perfect creamy dip that holds its emulsion is why we use it for nachos so often! You dont have to add anything other than your salsa or other ingredients to get a perfect dip for your tortilla chips. So, notwithstanding that all cheese is processed, so-called processed cheese and natural cheese both melt, but in different ways, with different properties. This can result in a clumpy, greasy mess sometimes, depending on how you use the cheese. It stays nice and smooth! Other natural cheeses, depending on the fat content and firmness, will separate, so that the fat becomes a liquid that is not bound with the solids. American cheese melts and becomes creamy, but the fat does not separate from the solids. Since processed cheese or pasteurized cheese product, as its more technically called, does indeed melt, this explanation needs some tweaking! What you will have noticed is that American cheese melts differently from, say, cheddar cheese. KRAFT SINGLES presents…The Making of a Perfect Grilled Cheese Sandwich
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