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Q.Why cheese get rubbery when baked
24 days ago
By: mcbotplayer
2 Answers
It can also happen if cheese is overworked or overcooked, and all the butterfat is removed from the product. Low fat mozzarella is going to be rubbery. More rubbery if you layer it thicker.
23 days ago
By: KamanaVerma
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. But American cheese is specifically designed to be extremely meltable and nearly impossible to break