Figure 2. Matrix of cheese curd (a) apt to melt and (b) not apt to melt

From

Properties and Mechanism of Melted Cheeses and Non-melted Cheeses: A Case Study Mozzarella and Bread Cheese (Juustoleipa)

Cyrille G. Zady, Attien Paul, Kouassi Clement, Ernest K. Koffi

American Journal of Food Science and Technology. 2019, 7(3), 94-98 doi:10.12691/ajfst-7-3-4