The effect of starch addition on the rheological and microstructural properties of model processed cheese

Processed cheese is made from a variety of ingredients including expensive cheese and protein powders. Polysaccharides such as starch have the potential to be used to partially replace these ingredients and reduce costs. The incorporation of a variety of starches at several levels was investigated in a model cheese spread. The microstructure, dynamic rheology and particle size were studied. The addition of starch increases the rheological attributes such as complex modulus, strain and viscosity. The extent of this increase is totally dependent on the type and physio-chemical properties of the starch. The reduction in firmness resulting from protein reduction could be offset by starch addition. Microscopic evaluation showed that starch did not have any major influence on the basic structure of processed cheese.