How Fat Affects the Taste and Texture of Cheese
Researchers at Yale University have investigated the central nervous system’s response to fatty foods, suggesting that our taste buds are predisposed to enjoy high-fat and calorie-dense foods due to evolutionary or dietary influences.
When cheese is melted, the fat trapped within the rigid structure of milk proteins is released, resulting in its creamy texture. The composition of cheese plays a crucial role in melting behavior, with cheeses containing higher fat content exhibiting a smoother consistency.
The pH level of cheese also significantly impacts its melting characteristics. The American Chemical Society has developed a guide to optimizing cheese melting based on scientific principles.
Melted cheese releases both fat and amino acids, including glutamate, which contributes to its delicious umami taste. Additionally, the creamy texture of melted cheese provides a more even coating on taste buds compared to its solid form.
The remarkable changes in texture and flavor of cheese are attributed to a protein called casein, which is vital in cheese production. It is believed that cheese can be crafted from any animal milk containing casein, according to IFLScience.