John S. Mounsey  , 
    Effect of Wheat Starch on Imitation Cheese Texture,
    Journal of Food Technology,
    Volume 7,Issue 2,
    2009,
    Pages 30-33,
    ISSN 1684-8462,
    jftech.2009.30.33,
    (https://makhillpublications.co/view-article.php?doi=jftech.2009.30.33)
    Abstract: This study was undertaken to determine if partial replacement of the rennet casein protein with native wheat starch (at 0-20% levels) in the formulation of imitation cheese would affect the textural properties of the final product. Increasing levels of starch to 5% levels significantly increased the hardness of the imitation cheese from 128N-146N. The peak stress values of imitation were significantly increased from 425 kPa for the control to ~510 kPa at the higher levels of starch addition (5-9%). The stress relaxation times increased significantly from 35.3 sec control to 140 sec with increasing levels of wheat starch to 9%, possibly indicating reinforcement of the product through amylose and amylopectin association. Cohesiveness was significantly reduced with increasing levels of wheat starch from 0.151 for the control to 0.113 at 9% starch levels. The reduction in the cohesiveness of imitation cheese by starch was due to reductions in the protein content and possibly by stress localisation at the starch-protein matrix interface. Results are indicative that the starch functioned as a filler allowing the casein to dominate the products textural properties.
    Keywords: Imitation cheese;wheat starch;texture;cohesiveness;partial replacement;protein