specific heat of cheeses?

[isaacmacdonald]

I previously bought a white cheddar for the purposes of melting onto my roastbeef sandwich. Having run out I decided to get crazy and use mozerrella this week. Lo and behold, the mozerrella takes more than twice as long to melt to the same point. What's up with that? Does mozerrella have a higher specific heat than cheddar? Is there more water in it or what?

 

[TallBill]

When you thought you've seen em all

 

[amnesiac]

here

 

[Eli]

I think you're thinking about it way too much.

 

[FoBoT]

mozerrella is a "soft" cheese, cheddar is a "hard" cheese, so yes, mozerrella has more water/milk/moisture than cheddar, so yes, that is probably why

just use the microwave

 

[TallBill]

Originally posted by: FoBoT
mozerrella is a "soft" cheese, cheddar is a "hard" cheese, so yes, mozerrella has more water/milk/moisture than cheddar, so yes, that is probably why

just use the microwave

can i call you 1337 cheese man from now on?

 

[tweakmm]

Somebody just got done with chemistry.

 

[Jzero]

This looks like a job for......STOICHIOMETRY!!!

 

[Eli]

Originally posted by: Jzero
This looks like a job for......STOICHIOMETRY!!!

Hmm.. Stoichiometry isn't the right word for that, I don't think.

stoi·chi·om·e·try
n.

1. Calculation of the quantities of reactants and products in a chemical reaction.

2. The quantitative relationship between reactants and products in a chemical reaction.

 

[Jzero]

What a friend we have in cheeses.
Cheddar, Bleu and Camambert.
Neufchatel and Gorgonzola
Stilton, Brie and Camembert....

 

[Jzero]

Originally posted by: Eli

Originally posted by: Jzero
This looks like a job for......STOICHIOMETRY!!!

Hmm.. Stoichiometry isn't the right word for that, I don't think.

stoi·chi·om·e·try
n.

1. Calculation of the quantities of reactants and products in a chemical reaction.

2. The quantitative relationship between reactants and products in a chemical reaction.

*Grumble....*
This looks like a job for......CALORIMETRY!!!

 

You need to get out more.

 

[Bootprint]

When you find out, you could help this young lady. with her phd.

 

[Encryptic]

Originally posted by: isaacmacdonald
I previously bought a white cheddar for the purposes of melting onto my roastbeef sandwich. Having run out I decided to get crazy and use mozerrella this week. Lo and behold, the mozerrella takes more than twice as long to melt to the same point. What's up with that? Does mozerrella have a higher specific heat than cheddar? Is there more water in it or what?

Try some chedarella next time. Just like the name says, it's cheddar and mozzarella mixed together into one cheese. It's softer than cheddar but a little harder than mozzarella. I love that stuff. Only kind of cheese I buy now....

 

[Eli]

Originally posted by: Encryptic

Originally posted by: isaacmacdonald
I previously bought a white cheddar for the purposes of melting onto my roastbeef sandwich. Having run out I decided to get crazy and use mozerrella this week. Lo and behold, the mozerrella takes more than twice as long to melt to the same point. What's up with that? Does mozerrella have a higher specific heat than cheddar? Is there more water in it or what?

Try some chedarella next time. Just like the name says, it's cheddar and mozzarella mixed together into one cheese. It's softer than cheddar but a little harder than mozzarella. I love that stuff. Only kind of cheese I buy now....

I like cheddar-jack, personally.

 

[Descartes]

Originally posted by: amnesiac
here

BWAHAHHAAAHAH!!

 

[FoBoT]

Originally posted by: Bootprint
When you find out, you could help this young lady. with her phd.

cool

The objective of Michelle's work is to understand the mechanism of free oil formation in Mozzarella cheese