The optimal temperature for drawing this food is 75-85℃.

The maximum temperature for cheese drawing should not exceed 85°C. In terms of time, the drawing step should be completed within five minutes, otherwise the cheese will gradually reduce the rubber quality and become no longer suitable for drawing. It is worth noting that only mozzarella cheese can be drawn, and other types of cheese cannot be drawn.

Cheese drawing needs to meet two conditions:

1. The pH value inside the cheese must be greater than 5.

2. Fat globules liquefy at 40 degrees Celsius, and the structural skeleton of casein is the loosest at 60-70 degrees Celsius.