Characteristics of Imitation Cheese containing Native Starches

摘要

Imitation cheeses containing 3/100 native maize, waxy-maize, wheat, potato or rice starch were manufac- tured and the microstructure, meltability, texture and dynamic rheology of these products were compared to a control (0/100 starch). Fat globules in starch-containing products (except potato) were smaller than in the control as evidenced by electron microscopy.