Why Mozzarella cheese melts, while Paneer and Ricotta cheese don’t?

Milk contains two types of proteins: casein, and whey. There is approximately 80% casein, and 20% whey. When heated, coagulated casein melts, and coagulated whey does not.

Mozzarella Cheese

Rennet and acid are used to coagulate milk to make Mozzarella. Casein coagulates at lower temperature than whey does. To make mozzarella acidified milk seeded with rennet is heated. At 88º F, Rennet starts to coagulate casein. The temperature is kept below 110º F, so that whey does not coagulate. Whey is drained off before it could coagulate. Only 76% to 78% of total protein from milk is recovered in the form of coagulated casein for Mozzarella cheese. The drained off whey is used to make Ricotta cheese.

Paneer

To make Paneer, the milk is heated to 200º F before acid is added and milk coagulated. Paneer recovers 90% of total protein in milk in the form of coagulated casein and whey. Because of whey, Paneer does not coagulate. This is also true about Queso Blanco.

Ricotta Cheese

To make Ricotta, the drained off whey from making Mozzarella is heated to 200º F before acid is added and whey is coagulated. Ricotta is primarily all coagulated whey proteins and does melt when heated

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