Why does coagulated casein protein melt when re-heated, but egg protein not?

Cheeses will melt again and again while they have sufficient water / fat in them, but the same does not happen with egg whites. Why?

1. Ufuk Ayyıldız reply

   egg white contains lecithin, and albumin creates a colloidal structure.

2. Muevelo reply

   So I guess the colloidal structure stops it falling apart. Does this also make it less dense? What is the role of lecithin? Stabilizer making it more solid?

3. Ufuk Ayyıldız reply

   [quote "Muevelo, post:3, topic:14564"] Stabilizer making it more solid? [/quote] and also i think emulsifying. about density it depends on egg percentage, whole formula and egg de…

4. Food R&D Emeritus reply

   Cheese melts as it contains melting salts like phosphates or citrates added in processing of processed cheese, Many cheeses had high fat contents which promote melting of some rea…

5. Muevelo reply

   This is not correct, or at least an oversimplification. Some cheeses do not contain additional phosphates and citrates added during processing. I've also made cheeses myself which…

6. Food R&D Emeritus reply

   If you read my statements catefully..It was processed cheese where these melt additives are often used. Further there are real cheese that dont melt at all when heated but curdles…