The stringiness of string cheese is naturally created by the cheese being stretched and pulled by an auger while simultaneously being heated to 140 degrees. At this temperature, the milk proteins begin to move and change, aligning horizontally. This alignment allows the milk proteins to become stretchy.
But when heat is introduced, the protein structure falls apart and the emulsion breaks—the fat globules come together into a greasy pool and the proteins congeal to form a stringy mess.
Stretch is the result of casein–casein interactions that are broken easily but also readily reform at different locations in the casein network. Think of holding a piece of warm Mozzarella, take one end in each hand and gently pull it apart.
Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy. This is why most cheese fondue recipes have a base of white wine. Simply sprinkle some lemon juice over the shredded cheese before heating it.
String cheese is any of several different types of cheese where the manufacturing process aligns the proteins in the cheese, which makes it stringy. When mozzarella is heated to 60 °C (140 °F) and then stretched, the milk proteins line up. It is then possible to peel strings or strips from the larger cheese.
In the United States, string cheese or cheese stick is made from mozzarella or a combination of mozzarella and cheddar. In Australia, string cheese from Bega Cheese company is called Bega Stringers.
Mozzarella string cheese is an excellent source of vitamins and minerals including calcium, vitamin B12, and selenium. One serving of string cheese provides 20% of the recommended dietary allowance (RDA) for calcium, 14% of the essential mineral selenium, and 20% of the RDA for vitamin B12.
Cream cheese melts into a creamy and smooth consistency without the stringy consistency of other melting cheeses.
Mozzarella
Literally. The melted mozzarella cheese stretched about five feet before it snapped apart, and even then, the strings of cheese were still stable enough to twirl with our fingers. There was no denying that mozzarella is king when it comes to cheese pulls—which is probably why pizza ads always look so good.
Casein: The Wonder Protein That Makes Cheese Stretchy - The Atlantic.
This is often caused by improper temperatures; either you used UHT (Ultra High Temperature) pasteurized milk or your curds got too hot when you were preparing for the stretching stage, or they didn't get hot enough. The temperature of the curds before stretching should be 160° to 170°F.
The secret ingredient to smooth melted cheese. When you melt a nice young Monterey Jack cheese, it softens and oozes and stretches smoothly. In that simple act, there's a lot going on.
Jerri's answer Acidity is the key for the stretch in mozzarella. Not enough or too much acid will result in hard curd floating or disintegrating in the water. The pH of your slab needs to be between 5.0 and 5.2 for it to stretch well when kneaded in hot water.
Medium acid, high fat cheese such as Gruyère, moist Cheddar, Gouda, Comté and Mozzarella. These melt more smoothly (and become stringy).
String haloumi is known as string cheese because the cheese is formed into long thin strands. It can be enjoyed almost any of the ways you'd eat other cheeses: sliced, for a simple snack, cubed in salads or melted it in or on casseroles.
String cheese has a unique stringy and stretchy texture. This texture is created by stretching the cheese while heating, folding it, and repeating the process. Due to the heating, the milk proteins can move and align parallel to the direction of the stretching.
The American Heart Association recommends eating no more than three portions of cheese per day, which each serving capped at 42 grams of cheese.
Cheestrings are real cheese made fun, fueling children's imaginations with tasty, exciting food and providing nutritional goodness. And that's why kids and parents love them. Whether it be in lunchboxes or as an after school treat, Cheestrings are the perfect snack for all occasions.
Made from 100 per cent natural mozzarella cheese, Bega Stringers are an excellent source of calcium for the teeth and bones of growing children. And kids love them because they're fun to eat! Ideal for school canteens, health/aged care, catering and airlines.
Bega Original Stringers are the ideal take anywhere snack and are individually wrapped for freshness. Made from Bega's special blend of mozzarella cheese, Original Stringers contain 16% of a child's daily calcium requirements. Stringers also contain 37% less fat than regular cheddar cheese.
Although string cheese is 100 percent mozzarella cheese, it's not the same as the softer, smoother fresh mozzarella. The biggest difference between the two is that fresh mozzarella is kept in water or brine, and string cheese (which is made with low moisture milk) is dried out.
Too much rennet can result in a) unusually rapid coagulation and too-firm rubbery curd that when cut will tear, b) a curd that will retain too much whey, and c) develop a bitter taste during agingPoor/improper dilution of rennet -- using chlorinated water (most city tap water) for dilution before adding to milk will ...