Effect of heat treatments on the meltability of cheeses

The effect of heat treatments on the meltability of cheese was investigated . Cheddar cheeses of different composition and low-moisture, part-skim Mozz arella cheese were studied at 1, 3, 6, and 12 wk of aging. Cheese samples w ere heated to 60 degreesC and held for 0, 10, and 20 min before allowing th e melted cheese to flow. Mean meltabilities, over all ages, of both Cheddar and Mozzarella cheeses decreased significantly as holding time increased. Meltability of young cheese was scarcely affected by the holding time, in s harp contrast to that of the old cheese where increasing the holding time g reatly reduced meltability.