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The present study substituted (a) casein (CR) and (b) casein and fat (CR + FR) simultaneously with cold water‐soluble (CWS) rice starch citrates and lactates to control functional characteristics of imitation cheese (IC). Rheological analysis for cheese confirmed the dominancy of elastic component (G′ > G″) and pseudoplastic behavior with flow behavior index less than 1. Lactic acid‐modified CWS displayed better structural alignment with progressive rise in frequency as evident by rise in G′. Meltability of CR cheese samples containing modified starches showed no significant difference with respect to control. Cohesiveness significantly increased, whereas adhesiveness showed no difference for CR cheese samples when compared with control. These distinctive properties provide a scientific approach to control stretching, rheological/textural properties, and meltability of imitation cheese (IC) by using precise ratio of casein and fat along with modified starches.Practical applicationsStarches modified by safe chemicals were used to partially replace fat and casein simultaneously in IC. Therefore, the present study will lead to development of low‐cost cheese, which will ultimately generate higher revenues for industry. Also it will reduce load of calories while improving/retaining quality of cheese.

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From a rheological and physical perspective, protein-starch-fat interactions could be examined through imitation cheese. Pregelatinized starches (native and modified) were used to partially replace protein and fat in the production of imitation cheese and were compared with control imitation cheese (0% starch). The resultant imitation cheese replaced with pregelatinized starches were softer, more cohesive, and improved melting properties compared to control. The dominancy of the elastic component (G′ > G″) was confirmed by dynamic rheological analysis. All samples demonstrated pseudoplastic behavior (i.e., flow behavior index < 1). Inclusion of chemically modified pregelatinized starches (lactic and citric acid) in imitation cheese showed storage moduli (G′) near to control. These distinctive properties in the present study could be helpful to control the rheological and physical characteristics of imitation cheese by proper concentration of casein, fat, and modified starches. Practical applications Low calorie and cheap imitation cheese can be prepared with improved functional and rheological properties by partially replacing casein and fat with pregelatinized starch citrates and lactates. These pregels allowed easy simultaneous replacement of casein by 15% and fat by 10% in imitation mozzarella cheese. How to cite this article: Butt NA, Ali TM, Hasnain A. Development of rice starch-based casein and fat mimetics and its application in imitation mozzarella cheese.