<\/p>
For a cheese to melt it needs a protein structure that stretches in the frying pan or under the grill. Halloumi contains a tightly knit three-dimensional network of milk proteins that hold fast during cooking.<\/p>\n
The cheese is made by coagulating milk into lumpy curds, which are scooped out and pressed to remove the remaining liquid. The dry curds come together when they\u2019re heated at up to 90\u00b0C in purified whey, then the resulting cheese is sprinkled liberally with salt.<\/p>\n
The heating step is the secret to halloumi\u2019s heat resistance, causing protein networks to retract and strengthen. The heat and salt also kill acid-forming bacteria that could weaken the cheese\u2019s structure. Halloumi is therefore less acidic than melting cheeses.<\/p>\n
Read more:<\/strong><\/p>\n Asked by: Andy Mackintosh, Dundee<\/strong><\/p>\n To submit your questions email us at questions@sciencefocus.com (don\u2019t forget to include your name and location)<\/em><\/p><\/body><\/html>\n By Emma Davies Published: Saturday, 05 February 2022 at 12:00 am For a cheese to melt it needs a protein structure that stretches in the frying pan or under the grill. Halloumi contains a tightly knit three-dimensional network of milk proteins that hold fast during cooking. The cheese is made by coagulating milk into lumpy […]<\/p>\n","protected":false},"author":24,"featured_media":5829,"template":"","categories":[30],"acf":{"readingTimeMinutes":"< 1"},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/02\/why-doesnt-halloumi-melt.jpg",1200,511,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/02\/why-doesnt-halloumi-melt-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/02\/why-doesnt-halloumi-melt-300x128.jpg",300,128,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/02\/why-doesnt-halloumi-melt-768x327.jpg",768,327,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/02\/why-doesnt-halloumi-melt-1024x436.jpg",800,341,true],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/02\/why-doesnt-halloumi-melt.jpg",1200,511,false],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/42\/2022\/02\/why-doesnt-halloumi-melt.jpg",1200,511,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"By Emma Davies Published: Saturday, 05 February 2022 at 12:00 am For a cheese to melt it needs a protein structure that stretches in the frying pan or under the grill. Halloumi contains a tightly knit three-dimensional network of milk proteins that hold fast during cooking. The cheese is made by coagulating milk into lumpy…","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/wp-json\/wp\/v2\/rss_feed\/5828"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/wp-json\/wp\/v2\/rss_feed"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/wp-json\/wp\/v2\/types\/rss_feed"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/wp-json\/wp\/v2\/users\/24"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/wp-json\/wp\/v2\/media\/5829"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/wp-json\/wp\/v2\/media?parent=5828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/bbcsciencefocus\/wp-json\/wp\/v2\/categories?post=5828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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