Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese


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A range of commercial processed cheese samples containing starch were prepared on a Rapid Visco Analyser (RVA) and on a pilot plant scale. This work clearly demonstrated that it was possible to manufacture processed cheese with part of the protein replaced with potato starch, while maintaining similar rheological attributes (firmness) to those of the control and an acceptable melt index. Sensory evaluation showed that, although the reduced-protein cheese samples had a good, clean, fresh flavour that was comparable with that of the control, at high starch concentrations the starch-containing processed cheese had a pasty texture and tended to stick to the wrapper.