Fermenting cheese and grating cheese are chemical changes.
fermenting
The melting point of cheese is around 82 °Celsius for hard, low-moisture cheeses such as Parmesan while soft, high-moisture cheeses will melt at around 55 °Celsius. In the presence of acids most cheese will melt smoothly
Some cheeses have citric acid added to them to improve the melting qualities of the cheese. Quick Mozzarella is a classic example of this. Many Processed cheeses have citric acid in them to give a smooth melting cheese.
Melting is a physical process.
Melting is always physical.
Melting is a physical change.
Melting is a physical change.
No, melting is a physical change.
The melting point of many cheeses is approx. 60 0C (140 0F).
it is a physical change
Melting point is a physical property
Melting is a physical change.