Abstract Processed cheeses were produced with different moisture contents ranging from 42.3% to 49.5%, and effects of moisture contents on creaming effect and microstructures of processed cheeses with native potato/tapioca starch added were investigated. Along with the increased moisture content, the casein network structure of processed cheese became fine-stranded, and hence the creaming effect occurred. In processed cheese with low moisture content, potato starch could affect the random type casein network to become fine-stranded and enhance viscosity, thereby imparting more firmness to processed cheese. Tapioca starch addition did not lead to the creaming effect and changes in casein network unless the moisture content was high. The results of this study will help us understand the role of moisture content and how it contributes to the creaming effect and microstructure, and help set appropriate moisture content to design the viscosities and microstructures of processed cheese containing tapioca/potato starch.

中文翻译：

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水分含量对不同质地淀粉加工奶酪的乳脂化效果及微观结构的影响

摘要 制备了42.3%~49.5%不同水分含量的加工奶酪，研究了水分含量对添加天然马铃薯/木薯淀粉的加工奶酪的奶油化效果和微观结构的影响。随着水分含量的增加，加工奶酪的酪蛋白网络结构变得细链，从而产生奶油效应。在水分含量低的加工奶酪中，马铃薯淀粉可以影响随机型酪蛋白网络，使其成为细链并增强粘度，从而赋予加工奶酪更多的硬度。除非水分含量高，否则木薯淀粉的添加不会导致乳脂化效果和酪蛋白网络的变化。