Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese

Imitation cheese was manufactured with various levels of pre‐gelatinized maize starch. Melt characteristics were assessed by an empirical melt test, based on the Olson and Price method. Using dynamic rheology, the storage modulus (G′), the loss modulus (G”) and the loss angle (tan δ) were measured as a function of temperature (22‐100°C). Melt‐ability decreased with increasing levels of starch. Maximum tan δ values and the temperature at which they occurred decreased with increasing starch levels. A high correlation (r 2 =+0.96) was found between the maximum tan δ values and melt‐ability as assessed by the empirical method. Tan δ may be a useful indicator of imitation cheese melt‐ability.