What makes moz­zarella cheese so stretchy?

BBC Earth (Asia) - - Science -

Milk con­tains pro­teins con­sist­ing of coiled-up chains of mol­e­cules. When you make cheese, th­ese pro­teins are sep­a­rated out dur­ing the cur­dling of the milk, to make curds. In the man­u­fac­ture of moz­zarella, the curds are then put into hot, salty wa­ter. This un­coils the pro­teins and turns them into long strands, which are then re­peat­edly com­pressed and stretched. This forces the strands to line up, cre­at­ing the fa­mous stringy con­sis­tency.

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