Imitation cheeses containing 3% native maize, waxy‐maize, wheat, potato or rice starch were manufactured and the microstructure, meltability, texture and dynamic rheology of these products were compared to a control (0% starch). Fat globules in starch‐containing products (except potato) were smaller than in the control as evidenced by electron microscopy. All starches reduced meltability and cohesiveness of the imitation cheeses. Hardness was increased by wheat, potato or maize starch but reduced by waxy‐maize or rice starch. Starches significantly reduced tan 8 peaks compared to the control with potato starch having the greatest effect. Rice starch appears to have the most potential as a partial casein substitute in imitation cheese.
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Mounsey et al. (2001) studied this question.
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