The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

The objective of this study was to investigate the influence of pH on texture, rheological properties and meltability of processed cheese analogues obtained using acid casein (AC) at 11, 12 or 13 % concentration or using 10 % AC with 1, 2 or 3 % acetylated distarch adipate (ADA) or hydroxypropyl distarch phosphate (HDP). Hardness, adhesiveness, cohesiveness and viscosity increased with protein or starch concentration. The increase in complex viscosity (eta*) was greater for samples contained ADA than HDP. In general, starch-containing cheese analogues exhibited more viscous properties (tan delta > 1) in higher pH values (6.0-7.0) and more elastic properties (tan delta < 1) in lower pH values (4.5-5.5). All processed cheese analogues obtained at pH 5.0-7.0 presented good melting characteristics. These various characteristics analysed in the present study may ensure the valuable information for obtaining cheeses with proper textural/rheological properties and meltability.