8.3: Cheese - Effect of Heat
- Page ID
- 29410
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- To determine the effects of dry heat on unripened, ripened, and process cheese.
- To determine the effect of heat and previous treatment on the blending quality of unripened, ripened, and process cheese.
- Determine the effect of temperature upon the blending properties of mild, extra-sharp (aged), and process Cheddar cheeses.
- Determine the effects of dry heat on mild, extra-sharp (aged), and process cheeses.
Effects of Dry Heat on Mild, Extra Sharp, and Process Cheddar Cheeses.
Grilled Cheese
Use 2 slices of cheese for each sandwich – mild, extra-sharp, or process Cheddar cheese
- Taste unheated cheese samples and record observations in chart below.
- Butter 1 side of each of 2 slices of bread. Place cheese between unbuttered sides.
- Heat 1 tbsp butter in a skillet over medium-low heat.
- Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
- Turn, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
- Record observations in chart.
Evaluation: Effects of Heat on Mild, Extra-Sharp, and Process Cheeses
Note differences in: Fat separation, Flavor, Tenderness, and Stringiness
| Mild Cheddar | Extra Sharp Cheddar | Process Cheddar | |
|---|---|---|---|
| Unheated cheese samples | |||
| Grilled cheese sandwich |
Open Toasts
Work in groups of four. Each group will use:
6 slices white bread
2 slices mild Cheddar cheese (each large enough to cover 1 slice of bread)
2 slices extra-sharp Cheddar cheese (each large enough to cover 1 slice of bread)
2 slices process Cheddar cheese (each large enough to cover 1 slice of bread)
- Preheat two ovens, one to 300oF and one to 500oF.
- Taste unheated cheese samples and record observations in chart.
- For each oven, prepare one baking sheet of open-face cheese toasts as shown below. For each sheet, cut three slices of bread in half; cover two halves with one type of cheese. Label.
Oven temperature 300°F
NOTE: Do not start heating cheese slices in the higher-temperature oven until evaluation of cheeses cooked at the lower oven temperature is completed.
- Heat in 300°F oven until cheese is melted; remove ½ slice of each type of cheese toast. Leave the other halves in oven for 10 minutes more.
- Cut half-sandwiches of melted cheese into four pieces and evaluate cheeses immediately. Record observations page 145.
- After 10 minutes additional heating, remove remaining half of each sandwich. Cut into four pieces and evaluate immediately.
- Repeat the above procedure in the 500°F oven, leaving second half of each sandwich in oven only until cheese is brown and bubbly.
Oven temperature 500°F
Evaluation: Effects of Time/Temperature on Mild, Sharp, and Process Cheeses
Note differences in: Fat separation, Flavor, Tenderness, and Stringiness
| Mild Cheddar | Extra Sharp Cheddar | Process Cheddar | |
| Unheated Cheese Samples | |||
| 300°F | |||
| Slices tasted after cheese has melted | |||
| Slices tasted after 10 minutes of additional heating | |||
| 500°F | |||
| Slices tasted after cheese has melted | |||
| Slices tasted after cheese has become very bubbly and brown | |||