Description
A cheese-making technique where acidified milk curds are heated and mechanically stretched to create elastic, fibrous textures.
Technical
Involves acidification of milk (pH 5.2-5.5) via bacterial cultures, followed by thermal denaturation of casein proteins (60-85°C) and mechanical alignment of protein micelles through stretching.
Culinary Significance
Creates cheeses with superior meltability and stringiness ideal for pizza, caprese salads, and baked dishes.
Science
Primary Reaction
Casein micelle realignment
Parameters
Temperature
75°C optimal
60°C to 85°C range
Time
10-15 minutes
5 minutes – 30 minutes
Equipment
pH meterThermostatic water bathCurd harpPlastic molds