Influence of Starch on the Rheological, Textural, and Microstructural Properties of Processed and Analogue Cheeses

Processed cheese (PC) is a widely consumed dairy product and has undergone significant evolution over time, leading to various formulations aimed at enhancing texture and functionality. This review addresses the role of starch addition on PC, focusing on starch interactions with milk proteins and understanding its influence on the rheological properties, microstructure, and overall quality of PC. Our key findings indicate that starch serves as a cost-effective ingredient that can replace or supplement dairy components, improving texture and water-binding capacity while reducing formulation costs. Generally, starches containing a higher amylose content are associated with the increased hardness and decreased meltability of PC. The insights provided in this review underscore the importance of understanding starch–milk component interactions to optimize PC formulations, paving the way for future research and innovation.