Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures

The rheological properties, meltabilities and microstructural properties of rennet–casein-based model processed cheese slices containing normal maize starch, waxy maize starch and high amylose (70%) maize starch (HAMS) were investigated as a function of the ratio of starch to protein. The storage modulus (G′) increased with increasing ratio of normal maize starch to protein in the processed cheeses, whereas G′ decreased with the addition of waxy maize starch. The tan δ values at high temperature (90 °C) decreased with the addition of both normal maize starch and waxy maize starch, but normal maize starch caused a greater reduction in the tan δ values. These properties were influenced to a lesser extent in processed cheeses containing HAMS. Processed cheeses containing normal maize starch lost meltability at ratios of starch to protein > 0.16; waxy maize starch and HAMS had less influence on the meltability. The effect of starch on the properties of the processed cheeses was attributed to phase behaviours between the protein and the starch, which was shown in confocal laser scanning micrographs.