Stretch-ability is one of the most important functional properties of some kind of cheese like Pasta-Filata.

The simplest way to evaluate this function is Fork test. We evaluate a melted cheese at a specific temperature to see how many centimeters it can be stretched!

But a desirable stretching should have other properties as well like:

1- it should have multi strings (like spider silk)

2- It should not be gummy!

3- it should happen even in Lower temperature (close to ambient temp.)

To reach to such a great quality, it is necessary to control;

• Protein (Casein) percentage
• Casein quality which should be intact enough
• Calcium amount (Ionized and Colloid balance)
• pH
• and Stretching thermo-mechanical process!

For more information please watch: