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How to make a cheese sauce with shredded cheese
How to make a cheese sauce with shredded cheese





how to make a cheese sauce with shredded cheese

Individual milk proteins (the main ones are four similar molecules called caseins) resemble little tadpoles, with hydrophobic (water-avoiding) heads, and hydrophilic (water-seeking) tails.

how to make a cheese sauce with shredded cheese how to make a cheese sauce with shredded cheese

Protein micelles are spherical bundles of milk proteins.Because of this, and because of their suspension, the fat globules don't come into contact with each other to form larger globules: cheeses stay creamy or crumbly instead of greasy. Under around 90☏ (32☌), the fat is solid. In solid cheese, milk fat is suspended in the form of microscopic globules held in a tight matrix of protein micelles (more on those in a second).Famous hard cheeses, like Parmigiano-Reggiano or Pecorino Romano may be as little as 30% water after several years of aging. The longer a cheese is aged for, the more moisture it loses, and the harder it becomes. Young cheeses like Jack, mild cheddar, or mozzarella have a relatively high water content-up to 80%.







How to make a cheese sauce with shredded cheese