Cheese Meltability

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An experiment consisting of four columns of American cheese (one control, two experimental samples, and one Kraftco Hi-melt), each heated to 350°F for durations of ten, twenty, and thirty minutes. 

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WITH TAILORED 'MELTABILITY, new formulations of American cheese (right) exhibit better melt and flow prop- erties at 350F than does its conventional counterpart (left). Note too that the control sample has been partially scorched after 30 min.

# Controls Cheese ‘Meltability’

New line of cheeses for heat-processed foods offers wide range of melt properties. Results: greater uniformity for cheese-containing items and new opportunities for product development

WHEN IT COMES to cheese, you name it. And Kraft Foods Div. of Kraftco can do it.

Its latest development: a process for controlling the meltability of cheese. It's an efficient way of "tailoring" an extensive range of high-melt char- acteristics into cheese.

Kraft's highly versatile new Hi-Melt cheeses are specifically designed for manufacturing a wider variety of heat-processed foods. They offer almost any melt-flow property within a range of specified cook temperatures and times. For ex- ample, cheese pop tarts for toasters require high

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The cheese melting experiment results are meant to show technological innovation and scientific evidence.

(Francesca Carmaz)